SC - period frog recipes

[TG]

And it came to pass on 8 Dec 00, , that Philip & Susan Troy wrote:

> BTW, for those who haven't tried them, for frog's legs The Official
> Wisdom is Mediterranean, seasoned, floured and fried (or sauteed) legs
> being the basis for a number of dishes, all the best of which seem also
> to call for olive oil, garlic, parsley and tomato. Maybe a caper or two.

Leave out the tomato, and that's how Granado suggests cooking 
them.  They can then be served with ajada or nogada (garlic 
sauces, based on almonds and walnuts, respectively).  He also 
has a recipe for a frog pottage, and for a pie of boneless frog legs, 
topped with ajada.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net