Appetizers » Frog Legs Almondine
Paul O'Connell's approach to preparing frog legs will have you wondering why you don't eat them more often. He dresses up this mildly-flavored white meat with a roasted garlic cream sauce (which also doubles as an excellent pasta sauce) and a lemony parsley salad. Serve it as an appetizer or a small entrée. Bon Appétit!