Grenouilles aux Fines Herbes

Name: Grenouilles aux Fines Herbes (Frogs’ Legs with Herbs)
Yield: Serve to 6 as a first course with crusty bread and a white wine.
Cuisine: French
Ingredients: 1 clove garlic, minced; ¼ pound butter; ½ cup flour; ¼ cup cream; 12 pairs of frogs’ legs; Juice of ¼ lemon; Chunk of butter; Salt and pepper to taste; 2 tablespoons chopped chives; 3 tablespoons chopped parsley