Choose very fresh frog legs, rinse and dry in a cloth. Dust them with flour at the last minute, shaking off the excess flour. To ease the procedure, use 2 large frying pans. Melt a large piece of butter in each. As soon as the butter is hot, place the frog legs and gently brown them on a medium heat, without over coloring the butter. Turn the frog legs two at a time to brown on both sides. After about 4 minutes, add the chopped shallots to the pan, sweat for a few moments then add half the cream and season with salt end pepper. Gently stir and simmer a little, then add the remaining cream. Keep warm. Just before serving add the chopped chives and the juice of 1/2 a lemon. Check the seasoning and serve on a hot platter.
