FRIED FROG LEGS—IV
Parboil for five minutes, blanch in cold water, drain, and wipe dry. Season with salt and pepper, dredge with flour, and sauté in butter. Serve with a garnish of fried parsley.
Parboil for five minutes, blanch in cold water, drain, and wipe dry. Season with salt and pepper, dredge with flour, and sauté in butter. Serve with a garnish of fried parsley.