Grenouilles sautées aux Fines herbes (Frogs' Legs Sautéed with Fines Herbes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- frogs' legs
- salt
- pepper
- butter
- lemon juice
- chopped parsley
Instructions
- Trim the frogs' legs and season them with salt and pepper.
- Toss them in butter in the frying pan.
- Dress them in a timbale.
- Squeeze a dash of lemon juice over them and sprinkle with chopped parsley.