12 frog legs
1/2 c. lemon juice
1 tsp. salt
1 c. sifted bread crumbs
1 c. chopped parsley
Oil for frying
Sliced lemon
Pepper to taste

Scald frog legs about 3 minutes in boiling water, containing 1/2 cup lemon juice and salt. Remove, dry with clean towel and season with salt and pepper. Dip in a batter made of 2 well beaten eggs and roll in bread crumbs. Cover frogs well. Drop in oil heated to the boiling point. Fry to a golden brown. Remove from oil and drain well. Fry parsley for 1 minute. Place a folded napkin in a dish, lay frog legs upon it and garnish with fried parsley and sliced lemons. You can place legs in a bed of fried parsley and garnish with parsley and slices of lemon. Serves 6.