Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt
the butter. Add the frog legs and saute until golden, about 6 to 8 minutes. Add the shallots and saute for 1 minute. Add the tomatoes
and season with salt and pepper. Continue to saute for 1 minute. Add the wine. Continue to simmer
for 2 minutes. Stir in the parsley. Remove from the heat and serve.