Time for a recipe
Frog legs, figure two sets per person, and yes with the butt still attached (just not from buffo toads)
1/2 stick butter
3 cloves garlic thinly sliced
1/2 cup flat leaf (italian) parsley, diced
seasoned flour for dredging, add salt pepper or emerils essence
lemon
Melt butter over medium high
add garlic until just shy of turning brown
dredge legs in flour and saute, about 8-10 minutes, turning once, until golden
add parsely
spoon sauce over frog legs and enjoy with white wine or a cold beer
FQ13