Category : Poultry
Author : diether
Hits : 4404
Rating :
Date : 09/04/2002
24 frog legs7 1/2 ounces lard1 tablespoon oil1 teaspoon salt1 pinch black pepper1 lemon1 bunch chopped parsley5 ounces bread crumbs2 eggs3 1/2 ounces flour
Clean legs. Pickle with salt, oil, pepper, 1/2 of the parsley, and a little lemon juice. Roll in mixture of flour, egg, and bread crumbs. Fry in hot lard. Garnish with rest of parsley, fried in bread crumbs, and slices of lemon.
Peach Season
Available year-round. California supplies product from May through October, peaking in July. Washington peaches are available July through September. (...)
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