Sauteed Frog Legs Provencale

• 10 jumbo frog legs
• milk (for coating)
• flour (for coating)
• 2 or 3 corns freshly ground allspice
• 1/2 tsp. basil
• coarse ground pepper to taste
• olive oil
• 3 Tbsp. butter
• 2 cloves garlic, minced
• 1/4 bunch parsley, chopped fine
• green onion, thinly sliced (including greens)
• small tomato, finely diced
• juice of 1/2 lemon
• paprika

1. Cover frog legs with water; soak for 2 to 3 hours.
2. Drain on paper towel.
3. With mortar and pestle, grind a few corns of allspice and 1/2 teaspoon basil.
4. Season flour with small amount of salt, coarse ground black pepper to taste and paprika.
5. Dip legs in milk; coat with flour mixture.
6. Cook frog legs in hot oil with small amount of chopped garlic until golden brown, turning to cook on both sides, 6 to 8 minutes.
7. Drain.

legs, milk, flour, ground allspice, basil, ground pepper, olive oil, butter, garlic, parsley, green onion, tomato, lemon, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725199 (may not work)