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Frogs' Legs, Provencale

Cut away claws from one and a half pounds fresh frogs' legs, then cut each leg in two. Season on a plate with a teaspoon salt and half saltspoon pepper, sprinkle over a tablespoon flour, turn well in seasoning, then shake well on a sieve. Place two tablespoons oil in a black frying pan, add a bean garlic and cook until the garlic obtains a dark colour, then remove it. Drop legs in pan and briskly fry for five minutes, add four finely chopped shallots, toss well and cook for five minutes, lightly tossing meanwhile. Sprinkle over a half teaspoon freshly chopped parsley, toss again a minute, dress on a hot dish and serve.