- 6-8 frog legs
- 1 tsp. sugar
- 2 cans of mushroom soup
- 1 cup heavy cream
Salt & pepper frog legs and parboil them for about 15 minutes. Then place in baking dish and preheat over to 350°. Combine mushroom soup with heavy cream and heat. Add about 35 grapes. Pour soup mixture over the frog legs and bake 1 hour. Mix in 2 ounces of bandy before serving.
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