Wednesday, December 29, 2010


The following recipe is in my personal collection of recipes. It is from the San Antonio Express News Cookbook '1978 insert. It was in the October 15, 1978 issue and very few of these remain. The following recipe was submitted by Ruth Gorman at the time. Enjoy


8 prs. frog legs
1/2 cup oil
4 oz. peeled almonds
1 red pepper
1 green pepper
1 1/2 ozs. finely chopped shallots or onion
2 cloves garlic, chopped very fine
4 fresh tomatoes, skinned and quartered
1 lemon, peeled and quartered
1 cup white or pale rum
1 bay leaf
1/2 teaspoon thyme
1 teaspoon parsley
1 dash cayenne pepper

Saute the frog legs in oil and a nut of butter on low fire but do not brown to much. When the frog legs are cooked (about 10 minutes), remove to serving dish and keep warm. In the butter where the frog legs were cooked, put the rum, the chopped shallots and garlic and reduce this on a low fire to a syrup, stirring gently. Add the red and green pepper let this simmer for a few minutes. Add the 4 tomatoes and a little salt and pepper, put the cover on and cook for 10 minutes. Put this ragout on the frog legs in the serving dish and heat for a few minutes. Add cayenne. Just before serving put the almonds which have been previously sauteed in butter to a nice golden color (but not too cooked as they get bitter).Decorate with lemon quarters. Serves 4. To make this dish more attractive, serve with rice Pilaf or sweet potato croquettes and a a salad.