Frogs’ Leg Omelette

Omelette aux Grenouilles

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This omelette is delicious, but it is essential to have small frogs’ legs; those large bull frogs imported from the Far East will not do, they are too tough.

Ingredients

  • 24 small fresh frogs’ legs
  • 2 tablespoons chopped parsley
  • 24 cloves

Method

Soak the frogs’ legs in cold water, or let them sit 2 to 3 hours on crushed ice. Meanwhile sauté the parsley, garlic, and shallots slowly in 2 tablespoons of butter. Salt and pepper well, cover, and cook slowly until tender. If necessary, add a tablespoon or so of water every now and then to prevent burning. When the garlic cloves are tender, remove the aromatics to a plate.

Pat dry the