a filling chicken in a béchamel
sauce (kotópittá) or cheese
(tirópittá).
GRENOUILLES PROVENÇALE
2 lb frogs’ legs (medium size), ½ lb
butter, 1 tablespoon olive oil, 1
tablespoon chopped parsley, 2 cloves
of garlic (finely chopped), ½ cup milk,
½ cup flour, salt, and ground pepper,
juice of ½ lemon, 1 teaspoon chopped
chives.
Dip the frogs’ legs in milk
seasoned with salt and pepper and
roll in flour. Heat 2 tablespoons of
butter and 1 tablespoon of oil. Add
frogs’ legs. Cook until browned,
about 12 minutes. Add to them the