Title: Frog legs sauce piquante
 Categories: E.
      Yield: 4 Servings
 
      1 tb Olive oil
     12    Frog legs (about 1 pound)
      1 tb Flour
      1 c  Chopped onions
      2 tb Chopped green bell peppers
      2 tb Chopped red bell peppers
    1/4 c  Chopped celery
      1 ts Salt
    1/2 ts Cayenne
      1    Bay leaf
    1/2 ts Dried leaf thyme
      1 tb Minced garlic
      3 c  Chopped tomatoes, peeled and
           Seeded
      1 ts Tabasco
           Juice of one lemon
      2 tb Chopped parsley
      2 c  Steamed rice, hot
           Garnish:
      2 tb Chopped green onions
      2 tb Brunoise red peppers
      2 tb Brunoise yellow peppers
 
  In a large saute pan, heat the olive oil. When the pan is smoking
  hot, add the frog legs and brown lightly on both sides, about 2 to 3
  minutes. Remove the frog legs. Add the flour to the oil. Stir for 2
  to 3 minutes to make a light brown roux. Add the onions, peppers,
  celery, salt and cayenne. Saute the vegetables for 3 to 4 minutes or
  until wilted. Add the garlic and cook for 1 minute. Add the tomatoes
  and Tabasco. When the mixture comes up to a boil, reduce to a simmer.
  Simmer for 25 to 30 minutes. Lay the frog legs in the sauce and cook
  for 3 to 4 minutes, basting with the sauce. Squeeze in the lemon
  juice and add the parsley. Spoon the mixture over steamed rice.
  Garnish with the green onions and peppers.
  
  Yield: 2 servings