Grenouilles à la Provençalex

Name: Grenouilles à la Provençalex (Frogs’ Legs in Tomato Sauce)
Cuisine: French
Ingredients: 12 pairs of frogs’ legs; 3 large ripe fresh tomatoes; 1 cup vermouth or white wine; 3 cloves garlic, minced; 3 tablespoons chopped parsley; 6 tablespoons olive oil (no substitutes); Salt and pepper to taste; 2 teaspoons sugar

Frogs’ Legs in Tomato Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

12 pairs of frogs’ legs
1 cup vermouth or white wine
3 large

Main course
Starter
Gluten-free

Method

Prepare frogs’ legs as described above. Put into skillet, then pour in vermouth. Bring to a boil, then remove from heat. Lift legs from liquid to a plate.
Peel tomatoes, cut in half, and squeeze out seeds and juice. Dice and add to skillet. Add parsley, garlic, oil, sugar, salt, and pepper. Boil liquids 10 minutes to reduce them and concentrate the flavor. Ad