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6
servingsEasy
Published 1989
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.
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