Select eighteen fine, fresh, medium-sized frogs ; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt and a pinch of pepper ; mix well together in the bowl, then immerse them in frying batter (No. 1185). Plunge the frogs into very hot fat, one by one, and let fry for five minutes ; then drain, and dress them on a hot dish with a folded napkin, decorating with a little parsley-greens. Serve with any desired sauce.