Grenouilles aux Fines Herbes

Frogs’ Legs with Herbs

Preparation info
  • Serve to


    as a first course with crusty bread and a white wine.
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 12 pairs of frogs’ legs
  • ¼ cup cream
  • ½ cup flour


  1. Prepare legs. Dry on paper towels, dip in cream, drain, then dust with flour.
  2. Melt ¼ pound butter. Add garlic, then brown legs on all sides. When done, put onto hot platter. Sprinkle with salt and pepper.
  3. Pour fat fr