Total Calories: 818
Make tomato sauce: melt butter in skillet, add tomatoes, mushrooms, parsley and garlic and simmer for 10 minutes. Dip frog legs in cream, then flour. Sauté in oil in another skillet for 10 minutes or until brown. Serve with sauce.
Author’s note: Be sure sauce Provencal is spooned on bottom of plate with frogs legs arranged on top. Lightly sprinkle some finely chopped parsley over dish for presentation.
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