Traditional Detroit Frog Legs

Dip them in milk, then in flour, and sauté them slowly in butter in a frying pan over medium heat until golden brown all over — six to eight minutes. Remove to hot serving dish, salt and pepper lightly, and sprinkle with lemon juice and finely chopped parsley. Over all, pour what remains of the browned butter in the frying pan and garnish with a slice of lemon.

From French Cooking in Old Detroit Since 1701 by Lucy and Sydney Corbett.

Categories: 
Main Dishes

Top Recipes

Traveling and teaching fermentation workshops from a converted school bus

In 2013 Tara Whitsitt converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country teaching fermentation workshops from her bus.