FINE HERBES BUTTER:
8 ounces unsalted butter, soft
1 tablespoon parsley, chopped
1 teaspoon fresh tarragon, chopped
1 teaspoon fresh chervil, chopped
1 teaspoon chives, sliced
1/2 teaspoon garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon salt
12 frog leg pairs, cut in half
salt and pepper, to taste
1 pound flour
8 fluid ounces buttermilk
1. Combine all the ingredients for the fines herbes butter and mix well.
2. Pat the frog legs dry and season them with salt and pepper. Dredge the frog legs in flour, dip them in buttermilk, drain and dredge in flour again.
3. Deep-fry the frog legs until golden brown and done, approximately 5 to 7 minutes. Drain, place in a stainless steel bowl and coat generously with the fine herbes butter.
4. Arrange the legs attractively on a plate, garnish as desired and serve hot.
Yield: 24 legs