Cover with 1/3 water, 1/3 white wine and 1/3 milk and refrigerate for 30 minutes to 24 hours. Meanwhile mix a marinade/basting sauce as follows:

    1 Cup white wine
    1 Tbs fresh lemon juice
    1 clover garlic - crushed
    2 cloves shallots, crushed
    1 Tbs chopped fresh parsley
    1 tsp thyme
    1 bay leaf
    1 dash grated nutmeg
    1 stick unsalted butter
    1/2 lb sliced mushrooms

Saute garlic and shallots in 1/2 of the butter; then add all other ingredients, except mushrooms, and simmer gently for a few minutes. Saute the mushrooms in the rest of the butter.

When the sauce has cooled, drain and dry the legs and baste them with the sauce

Prepare the grill for low broiling temperature - about 400°. Citrus, bay or fruitwood are the preferred woods for smoke.

When the coals are ready, baste the legs again and place them on the grill. Continue to baste and turn frequently. Depending upon the temperature, the legs should be perfectly done and tender to the teeth in about 20 minutes. You many have to force yourself to sample a couple to determine their peal.

Strain the remaining marinade/basting sauce into the mushrooms, mix in a dollop of sour cream and bring it up to simmer temperature.

Remove the frog legs to a warm platter, spoon the sauce over them and garnish with fresh parsley and lemon slices.

You may begin to share my affliction of being unable to hear the chorus of a frog pond at night without salivating.

Enjoy