FROG LEGS PROVENCAL

A French favorite for many!



INGREDIENTS:
 

3 lb. frog legs
1 c. butter
1 can tomato sauce
1 c. sliced mushrooms
1/4 c. chopped parsley
2 cloves garlic, minced
1 c. heavy cream
1 c. flour
1 c. olive oil

Melt butter in skillet. Add tomato sauce, mushrooms,
parsley, garlic and simmer for 10 minutes. Dip frog legs in
cream, then in flour. In other skillet, saute legs in oil for
10 minutes (or until brown). Serve with sauce. Serves 6.



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