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FROG'S LEGS PROVENCAL 
12 frog's legs (6 pair)
2 cloves garlic, minced
1 tbsp. parsley
1/2 stick butter
1 c. white wine
Salt & pepper

Melt butter to bubbling. Add garlic and pepper. Saute frog's legs until just browning. Add wine, boil up, lower fire and simmer covered until tender, about 10 minutes. Serve in warmed casserole dish.
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