12 frogs legs
280ml / ½ pint milk
1 tbsp self raising flour
25g / 1 oz butter
100g / 4 oz mushrooms with skins on
40g / 1 ½ oz white bread with crust, cut in small squares
170ml / 6 oz milk
Salt and black pepper
1 basil leaf
½ tbsp mixed herbs
½ tbsp fresh parsley, chopped
Lemon |
1 Defrost the legs and leave them overnight in the milk in your fridge.
2 Dredge legs in seasoned flour
3 Heat butter in pan until bubbling softly. Fry legs for no more than 3 minutes - they should be brown all over.
4 Add bread, mushrooms and cook for 3 mins.
5 Add herbs including basil and cook for 2 mins.
6 Serve garnished with parsley and lemon quarters. |
