Sautéed Frogs’ Legs in Persillade

If given a choice, use small legs for this preparation—they must be eaten with fingers, and finger bowls will be appreciated. Ordinarily, they are only floured before being sautéed—one must nurse them constantly and they still often stick (not that that is a disaster—they are still good). Dipped in egg, they will not stick while cooking and they are, I think, at least as good in their thin, batter-like crust. If you do not have a pan large enough to contain them all without crowding, side b