2 cloves of garlic, minced
2 onions, chopped
24 skewered frog legs
3 ½ Tablespoons butter
1 Tablespoon vinegar
- Remove the frog legs from the skewers; cut off the toes with scissors.
- Lightly brown the garlic and onions in the butter. Add the frog legs and sauté rapidly, turning them over. Lower the heat and cook 25 minutes.
- Pour the eggs, slightly beaten, over the cooked frog legs. Let them set.
- Remove to a serving dish. Pour the vinegar in the hot pan, bring to a boil and pour over the frog legs.
To test if the frog legs are sufficiently cooked, lightly pinch the flesh, which is soft when they are done.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.