12 pairs large frogs’ legs (or 24 small pairs)
1 cup milk
1 cup flour
salt
pepper
2 cups canned tomatoes
1/2 cup oil
1/2 lb butter
1 tbsp finely chopped garlic
1/4 cup chopped parsley
Prepare one frog’s leg at a time.
A note from my late mother: Slip one leg in between the two muscles of the lower part of the other leg. The muscles can be easily separated to form a hole without detaching them from the bone. This is not essential, but it keeps the legs flat, and they brown more evenly on all sides.
Soak the legs briefly in milk.
Drain the legs, but do not dry. Coat each pair of legs with flour seasoned with salt and pepper.
Meanwhile, pour the tomatoes into a saucepan, and simmer until thickened (20 to 30 minutes). Season to taste with salt and pepper.
Use a large skillet, and heat the oil and 4 tbsp butter. Cook the legs until golden brown on one side; turn them and cook the other side until golden.
Butter a heat-proof serving dish lightly, and arrange the legs on it in a symmetrical fashion. Spoon the tomato sauce neatly over the centers of the frogs’ legs.
Pour the fat from the skillet, and wipe out the skillet with paper towels. Add the remaining butter to the skillet, and add the garlic. Do not brown the garlic, but when the butter is hot and foaming, pour it over the legs. Sprinkle with parsley, and serve hot with rice or boiled potatoes.
You have no idea how many are actually princes.