Frog’s Legs in Butter, Shallots and Garlic with Cilantro Jalapeno Sauce (Cuisses de Grenouille à la Provençale). This is a healthy alternative to the deep fried frog’s legs that you often see on southern menus and this version is a French classic.  

Serves 6-8


  • 24 pairs frog’s legs (trimming the spines and tips of the feet)
  • 1/4 c. flour, seasoned with salt and pepper
  • 6 T. butter
  • 4 shallots, finely chopped
  • 1-2 T. chopped garlic
  • 1 bunch cilantro, with stems roughly chopped off
  • 1 T. olive oil
  • 1 T. chopped garlic
  • 1 T. jalapeno jelly
  • 1 jalapeno, seeds stems and veins removed


In a pan add butter and when it is spurting, dust the frog’s legs with the seasoned flour, and cook over high heat for 1-2 minutes per side, until browned.  Remove the legs to a plate, wipe out the pan, and continue to fry in batches.

Return pan to the heat, add shallots, garlic, and stir until fragrant.

For the sauce, puree in a blender the following: 1 handful of cilantro leaves, 1 T. olive oil, 1 T. chopped garlic, 1 T. jalapeno jelly, 1 jalapeno with seeds, stems and veins removed.

Plate the snails in the butter in the center of a plate and pour the sauce around the edges.