Frogs' legs, 4 per person
Dry white wine
1 bay leaf, crushed
Seasoned flour
Butter
1/2 tsp. onion flakes
1/2 c. sour cream
2 tbsp. minced parsley

Marinate frogs' legs overnight in wine and bay leaf. Drain well on paper toweling. Roll legs in flour seasoned with salt and pepper. Saute in heavy skillet in butter until golden brown and tender. Remove to heated platter. Add onion, sour cream and parsley to pan. Mix well and heat almost to boiling. Ladle over frogs' legs and serve.