Subject: Frog's Legs Persille
From: Unicorn (unicorn@indenial.com)
Date: Wed May 21 2003 - 06:52:24 EDT
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FOOD FUNNY
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I'm glad Harriet St. Amant didn't tell me this was a true food funny
because I don't think I would have believed her.
We went to breakfast at a restaurant where the special was two eggs,
bacon, hash browns and toast for $1.99. "Sounds good," my wife said.
"But I don't want the eggs."
"Then I'll have to charge you two dollars and forty-nine cents because
you're ordering a la carte," the waitress warned her.
"You mean I'd have to pay for not taking the eggs?" my wife asked
incredulously. "I'll take the special."
"How do you want your eggs?"
"Raw and in the shell," my wife replied. She took the two eggs home.
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TODAY'S RECIPE
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My mother requested frog's legs for her Mother's Day dinner because
she loves frog's legs and we happened to have some in the freezer.
When I asked her how she wanted them cooked, she just shrugged her
shoulders and told me that was for me to worry about. Here is the
dish I improvised:
Frog's Legs Persille
12-24 pairs of frog's legs (allow 3 to 4 per person,
depending on size)
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 head garlic, peeled (about 15 cloves)
1 cup (250 ml) packed parsley
1/2 cup (125 ml) dry white wine
Lemon wedges for garnish
Season the frog's legs with salt and pepper. Heat the butter in a
large skillet over high heat and brown the frog's legs on both sides,
working in batches of 4 to 5 pairs of legs at a time. Meanwhile,
finely chop the garlic and parsley together. Return all the frog's
legs to the skillet and sprinkle with the garlic and parsley mixture.
Add the wine and simmer covered over low heat for 20 minutes, or bake
covered in a preheated 350F (180C) oven for 20 minutes. Garnish with
lemon wedges. Serves 4 to 6.
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