0
(0)
0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 4 Servings

INGREDIENTS

8 Pairs frog legs; (medium size)
1 1/2 qt Water
1/4 c Salt
1/2 pt Buttermilk
1/2 Stick butter
2 tb Garlic minced

INSTRUCTIONS

Wash the frog legs well and place in a large bowl filled with the 1 1/2
quarts of water and 1/4 cup of salt. Allow to stand refrigerated for
approximately one hour and drain and rinse the frog legs. Cover with the
buttermilk in the same bowl and allow to stand for another hour
refrigerated. Drain, lightly rinse and pat dry. In a large frying pan melt
the butter and add the garlic. Saute over medium heat until the garlic is
soft but not browned. Add the frog legs and saute until cooked and lightly
browned. About 10 minutes. Do not over cook.
NOTES : When cooking these for a large group like S.C.I. I will deep fry
the frog legs and then make the garlic butter sauce and add it to them
already cooked.  Not as good but for a large group it's acceptable. I would
use legs as large as I could find.  Most are very small.  Be selective. I
also cook these in a tomato-basil sauce instead of the butter.  Do
everything the same up to the cooking and then just substitute the tomato
basil sauce.
Recipe by: LeRoy Trnavsky  S.C.I.  1998
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on Sep
8, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Love – a gift from God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?