The eating of frogs' hind legs was introduced by French explorers all along
their route centuries ago, but the custom has survived chiefly in Louisiana.
All over the state men and boys go hunting the big native bullfrogs
at night with flashlights which blind the amphibians so than can be easily picked
up by an automatic wire catcher. This method is all right for supplying
home kitchens, but frogs are raised commercially for market.

Kill and skin frogs and lay on ice to relax and tenderize.
Season well with salt and pepper and pass in flour.
Sauté in pure olive oil until done, and when ready to serve place
legs on serving platter and, in the same pan with the olive oil
used in cooking frogs, sprinkle a handful of minced garlic and parsley.
Cook a minute and pour over frogs' legs.
Serve.....