24 frog legs
7 1/2 ounces lard
1 tablespoon oil
1 teaspoon salt
1 pinch black pepper
1 lemon
1 bunch chopped parsley
5 ounces bread crumbs
2 eggs
3 1/2 ounces flour

Clean legs. Pickle with salt, oil, pepper, 1/2 of the parsley, and a little lemon juice. Roll in mixture of flour, egg, and bread crumbs. Fry in hot lard. Garnish with rest of parsley, fried in bread crumbs, and slices of lemon.