Snails anyone?

Picture of a giant snail brings me to the following recipe: Pan-Fried Frog’s Legs on Parsley Puree with Garlic Snails.

Which leaves the question: where does one find 60 frog’s legs? Not to mention the following rather over-scientific explanation when preparing the meal, which should bring back some memories to my Northern American pals:

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.”