rog leg
garlic - chopped
shallot - chopped
butter
wine - white
parsley - chopped
demi-glace
-
tomato - plum
bread crumb
parmesan - grated
herbs de provence

=This can be done two ways:

1. Serve as a straight Provencal, sauteing the legs as such.

2. Bread the femurs a l'Anglaise with 2 part bread crumb and 1 part parmesan, roast, serve on a small amount of vin blanc. Saute the calves, serve Provencal.