Food of the Fifties with Ruth Chier Rosen

Frogs Legs Provencal
page 51 from The Chef's Tour
This recipe is from The Chef’s Tour: A Visit into Foreign Kitchens, originally published in 1952. This cookbook was the result of my sampling various international recipes, both in my travels and at restaurants in New York City. I enjoyed discerning the ingredients of each dish through my palette, and then I would experiment in my kitchen until I arrived at my own version.
• 8 frogs legs (hind ones)
• 2 T lemon juice
• 2 cloves garlic crushed
• 5 T butter
• Salt and pepper
• 2 T white wine
• 2 T chopped chives or onions
• 1 T chopped parsley

[caption id="attachment_179" align="alignright" width="216" caption="Published 1952"]The Chefs Tour[/caption]

Wash frog legs, dry and dust very lightly with flour. Heat butter and add garlic. Add chopped onions or chives and frogs legs. Shake pan while browning frogs legs to prevent burning. When golden (about 5 minutes) season and pour on wine. Serve with chopped parsley.

Written by fiftiesfood88 — February 18, 2012

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Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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