Frog Leg Saute
Presented by Garth Marsh-Prelesnik

  Frog leg eating started around the Middle Ages, and I'm giving you the real recipe from an old French cook book for frog legs, but because of frogs' recent decline please use one deboned chicken leg instead of two frog's legs in making this meal. Frogs worldwide are in trouble because we have destroyed the marshes and wetlands that are their homes.

Preparing the frog legs: Use three pairs of legs per serving (that's three deboned chicken legs!) Skin the frogs, cut the backbone so legs are still attached to each other. Keep the legs and disregard the rest of the frog. Cut off the feet.
Soak the legs in cold water for 12 hours to make the meat white and firmer. Change the water three or four times.
Dry the legs and cook.

To cook, salt and pepper the legs and dip in flour. Saute (cook in butter over high heat, stirring constantly) for seven to ten minutes. Put on a dish and sprinkle with parsley.

Heat more butter in the cooking pan until the butter is brown. Add juice of half a lemon and more butter if necessary. Pour over frog legs and serve immediately.

  A person who cannot eat milk should use margarine. (ed. note: Vegetarians should skip the whole thing!)

...adapted from the Larousse Gastronomique