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Recipe: LE CUISSES DE GRENOUILLES À LA PROVENÇALE

Actually I am a bit early with this recipe as frogs are not in season yet. Once the rains start they are for sale in the South Pattaya Market opposite Wat Chaimongkol. The best frogs are not those from the farms but out of the wild. Frogs have to be skinned and the bodies which have little meat, may be prepared Thai style, as described above. For this recipe we will only use the legs.
For four people we should have at least 12 pairs of legs. Wash them and pat them dry with some tissue paper, add a little pepper and salt and dust the legs with flour. Sauté in butter until golden brown and remove them to a hot serving plate. Add some chopped garlic and chopped parsley to the butter in the skillet. Sauté again for five minutes, add some lime or lemon juice and pour the butter over the legs. Serve.