Sautéed Frogs’ Legs with Parsley and Garlic

• 800 g (1¾ lb) frogs’ legs
• 400 g (14

If you can find fresh frogs’ legs, knot them together. Dip them into flour just before cooking, as you would for a sole meunière.

Melt about 80g (3 oz) butter in each of two large frying pans. Put in the frogs’ legs and season generously. When they start to brown lightly, turn them over one at a time with a carving fork. Lower the heat and continue to cook the frogs’ legs