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Definition: The word Grenouille is the French word for frog, and in the culinary arts, the term Grenouilles refers to frog legs.

The classic French preparation of frog legs is Grenouilles Provençale, which involves dredging the frogs legs in seasoned flour and then sautéeing them in olive oil with garlic and chopped parsley.

Another technique for preparing grenouilles is to first blanch the frogs legs and then bread them and deep fry them. This preparation is known as Grenouilles Parisienne.
Pronunciation: gruh-noo-EE
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