Frogs' Legs a la d'Antin

Have a pound of very fresh frogs' legs, season them with salt, pepper and nutmeg, then fry them in butter with a teaspoonful of finely chopped onions; add some chives, minced mushrooms, capers, and chopped truffles; moisten with half a pint of white wine, reduce till dry, then pour in a little espagnole sauce (No. 414), dress and dredge over chopped parsley, chervil, and a few tarragon leaves.