1. Trim the meat from the frog's legs to expose the tibia bone; set aside the meat that is left on the bones, shanks and dorsal vertebrae - this is what we call the "foreparts."

Step 2 - Cooking the frog "foreparts"

1. Sweat the 50 g of shallot in butter; add the frog foreparts; season well.
2. Add the white Port or Noilly Prat; add chicken stock to reach half way up (I keep chicken stock at every kitchen station for thinning or deglazing; it has flavour and is much better than water);
3. remove from the heat as soon as it begins to boil; remove the meat from the bones and set aside; it will later be added to the snails.
4. Reserve the cooking liquid to use in the sauce.

Step 3 - Cooking the snails

1. Make a bouquet garni with the bay leaf, thyme, leek and parsley.
2. Stick the clove into the onion.
3. Sweat the carrot, onion and shallot in a saucepan; add the pork rind and bouquet garni; season with salt and pepper; add the white wine, bring to a boil, add the water; cook for 30 minutes and strain.
4. Cook the escargots in this court bouillon for 20 minutes; drain, reserving the cooking liquid.
5. Remove the intestines from the snails and set them aside.

Step 4 - Making the Garlic Parsley Cream

1. Place the unpeeled cloves of garlic into an ovenproof dish, drizzle with a little olive oil and bake for 20 minutes.
2. Meanwhile, wash the parsley and remove the stems; squeeze the lemon juice.
3. Take the garlic cloves out of the oven and press them with the side of a knife to extract the pulp; place the pulp into a blender with the parsley and lemon juice and purée coarsely; add the softened butter and blend again until smooth. Pour the mixture into a saucepan, season with salt and pepper; add 4 tbsp. of cooking liquid from the snails and set aside.

Step 5 - Cooking the Parsley Purée

1. Parsley and snails are a perfect combination!
2. Wash the parsley and remove the stems, cook for 10 minutes in salted water; refresh in ice water.
3. Purée quickly in a blender and keep cold.

Step 6 - Making the Garlic Cream

1. Peel the garlic and remove the germ; blanch five times.
2. Purée in a blender, add the cream; season with salt and pepper. Set aside.
3. Add a tablespoon of whipped cream and emulsify.

Step 7 - Making the Parsley Sauce

1. Reduce 200 g (3/4 cup) of the cooking liquid from the frog "foreparts" and whisk in a knob of butter.
2. Add 3 tbsp. whipped cream and 3 tbsp. parsley purée; season with salt and pepper; emulsify.

Step 8 - Green onions

1. Cook the green onions in salted water; refresh; cut in half lengthwise.
2. Roll up half a green onion in the centre of the plate in order to place the snails in the centre.
3. Place 10 rounds of parsley purée around each plate.

Step 9 - Frog legs

1. Cook the frog's legs (seasoned with salt and pepper) in butter that has been heated until foamy; allow them to brown - they cook quickly (3-4 minutes).

Finishing

1. Combine the snails, the meat from the frog "foreparts" and the parsley garlic cream; heat through; check the seasoning. Place in the centre of the green onion.
2. Place a frog's leg on each round of parsley purée.
3. Emulsify the sauces in a blender to make them frothy. Place a ribbon of garlic cream around the central garnish.
4. Add a spoonful of parsley sauce to heighten the color of the presentation.