Fry the prepared frog legs in butter, seasoning with salt and pepper.

Add the frog legs and a few canned mushrooms cut fine.

Add the frog legs and enough water or stock to keep from burning.

Bring to the boil, pour over the frog legs, and serve.

Lay the frog legs on this, cover and cook until brown.

Add four cupfuls of prepared frog legs, and simmer until they are tender.

They dined on garlic soup with frog legs, scallops, steak and lamb chop.

Add salt and pepper to season, and the frog legs.

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter.

The next time he does that, I'm going to have frog legs for dinner.

That would be followed by fried frog legs, Fran's favorite.

Season the frog legs with salt and pepper and soak for an hour in lemon-juice.

Butter a baking-dish, sprinkle with chopped mushrooms and crumbs, and lay the frog legs on them.

Now it offers, among other eclectic dishes, fried frog legs prepared with a Dr. Pepper glaze.

Meanwhile frog legs, undercooked meat and offal are likely to send Americans running for the door.

Parboil a dozen frog legs, drain and cool.