Title: Frog Legs a la Sauce Piquante
Categories: Ethnic Meat
Yield: 4 Servings
| 8 | | Frog legs,cleaned |
| 1/2 | c | Flour,well-seasoned |
| 3/4 | c | Vegetable shortening |
| 2 | | Garlic cloves,minced |
| 1 | | Onion,medium,thinly sliced |
| 1 | cn | Tomatoes(16oz) |
| 1 | | Water |
| 1 | | Salt |
| 1 | | Cayenne pepper |
| 1 | c | Parsley,chopped |
| 1 | | Green onion tops,chopped |
1. Dredge frog legs in seasoned flour; tap off excess flour and reserve.
2. Heat shortening in large skillet; saute frog legs until well done.
3. With slotted spoon, remove legs; add reserved flour to skillet and cook,
stirring, until golden.
4. Add garlic and onion; cook, stirring, until vegetables are soft.
5. Add tomatoes and stir until oil floats on top.
6. Add water to desired consistency and season lightly.
7. Add frog legs to sauce; simmer 10 minutes.
8. Add parsley and onion tops just before serving.