Sautéed Frogs’ Legs in Persillade

Cuisses de Grenouilles Sautées à la Provençale

Preparation info

  • Servings:

    4

    • Difficulty

      Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

If given a choice, use small legs for this preparation—they must be eaten with fingers, and finger bowls will be appreciated. Ordinarily, they are only floured before being sautéed—one must nurse them constantly and they still often stick (not that that is a disaster—they are still good). Dipped in egg, they will not stick while cooking and they are, I think, at least as good in their thin, batter-like crust. If you do not have a pan large enough to contain them all without crowding, side by side, you should use the two largest pans you have.

Ingredients

    Method