|Frog legs||1 Dozen (Medium Size)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Lemon||1⁄2 , juiced|
|Chopped parsley||2 Tablespoon|
|Chopped chives||2 Tablespoon|
|Fresh tarragon||2 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Wash frogs' legs in cold water; dry well.
Season with salt and pepper.
Heat butter in a large skillet until foamy; add garlic, lemon juice, and frogs' legs.
Saute over moderately high heat until golden-brown on both sides; add chives, parsley, and tarragon and cook for 1 minute.
Pour brandy over and flame.
Add wine and cook for another minute.
Serve with parsley-buttered potatoes, tossed salad, and chilled white wine.