4 pairs frog’s legs
1 cup milk
2 tablespoons butter
2 ounces tasso, diced
3 cloves garlic
2 green onions, chopped
2 ounces white wine

Let the frog’s legs soak in the milk for about a half hour, to leach
out fishy flavors.

On medium heat, melt butter, add tasso, and let it cook for two
minutes. Add the frog’s legs and saute for three or four minutes,
turning once. Add the garlic and green onion. Add the wine and cook
down until sauce is reduced. Serve immediately.