12 pair frog legs
1 cup flour
8 oz butter
1 head of garlic
3 Tbsp parsley
2 shallots (optional)
2 plum tomatoes diced (optional)
Splash of wine
Boil head of garlic for 2-3 minutes. Squeeze out cloves and puree. Add to 6 oz melted butter, mix with parsley.
Cut legs to separate. Peel of shiny mussel along leg with a knife. Mix flour with salt and pepper, coat legs in mix.
Sauté seasoned legs in 2 oz. butter till browned.( if adding shallots and tomatoes), add and sauté for 1 minute at this point Add desired amount of butter mix, and splash of wine to coat finished legs. Serves 2