Fried Frogs' Legs (Piedmont)

Meat

Skin and trim about 3 dozen frogs, removing the breat and gall bladder, and retaining only the legs. Cut off the feet. Skewer the legs and soak them for 1 hour in iced water with 2 to 3 tablespoons milk. Drain and soak in a fresh portion of iced water for 2 hours. This will draw out all the impurities, and whiten and swell the flesh. Drain the legs, wash carefully and dry.

Make a marinade with 1/2 bottle dry white wine, 2 or 3 sprigs parsley, a small onion, thinly sliced, a pinch of grated nutmeg and salt and pepper, to taste. Add the legs and leave the marinate for about 1 hour. Drain and dry them, dust them with flour and deep-fry in hot olive oil until golden brown. Sprinkle with salt and serve immediately, garnished with chopped parsley.

If liked, the legs may be dipped in beaten egg after flouring. The marinade may be strained and used again for either meat or fish.

Serves 12 as an appetizer.