Fry in b.u.t.ter chopped parsley, shallot, and b.u.t.ton mushrooms. Season with salt and pepper and spread on the bottom of a baking-dish. Lay on them a trimmed flounder, cover with crumbs, dot with b.u.t.ter, moisten with white wine, and cook carefully. Serve in the same dish.

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TWENTY-SEVEN WAYS TO COOK FROG LEGS

FRIED FROG LEGS--I

Beat the yolk of an egg with a cupful of milk and add flour enough to make a smooth batter. Dip into the batter frog legs which have been marinated in oil and vinegar, and fry in deep fat.

FRIED FROG LEGS--II

Clean, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.

FRIED FROG LEGS--III

Parboil for three minutes, drain, wipe dry, dip in crumbs, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with a border of green peas, or with Cream Sauce.

FRIED FROG LEGS--IV

Parboil for five minutes, blanch in cold [Page 152]

water, drain, and wipe dry. Season with salt and pepper, dredge with flour, and saute in b.u.t.ter. Serve with a garnish of fried parsley.

FRIED FROG LEGS--V

Soak the prepared legs in milk for fifteen minutes. Dip in seasoned flour without wiping and fry in deep fat.

FRIED FROG LEGS--VI

Parboil for five minutes in salted and acidulated water. Drain, dip into beaten egg, then in corn-meal, and fry golden-brown in salt pork fat.

FROG LEGS SAUTe

Put a tablespoonful of b.u.t.ter into a saucepan, and when it bubbles put in the frog legs with a sprig of parsley, and salt and pepper to season. Fry brown, and garnish with slices of lemon.

SOUTHERN FRIED FROG LEGS

Parboil the legs for three minutes in salted water. Beat together one egg and half a cupful of milk. Season the legs with salt and pepper, dip into the milk, then into cracker crumbs rolled fine, and fry in deep fat.

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FRIED FROG LEGS a L'ANGLAISE

Season the frog legs with salt and pepper and soak for an hour in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.

FRIED FROG LEGS a LA FRANcAISE

Marinate for an hour in vinegar with salt, pepper, parsley, chopped onion, bay-leaves, and thyme. Drain, roll in flour, and saute in hot fat. Garnish with lemon and parsley.

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil on a double-broiler, and serve with Maitre d'Hotel Sauce.

BAKED FROG LEGS

Prepare and clean one dozen frog legs. b.u.t.ter a baking-dish, sprinkle with chopped mushrooms and crumbs, and lay the frog legs on them.

Season with salt and pepper and sweet herbs. Sprinkle with crumbs, squeeze over the juice of a lemon, and pour in a cupful of Brown Sauce. Cover and bake for half an hour in a moderate oven.

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FRICa.s.seE OF FROG LEGS--I

Simmer the prepared legs in milk until tender. Drain and put in a platter. Spread with b.u.t.ter and keep warm. Cook together one tablespoonful of flour and two of b.u.t.ter, add the milk in which the legs were cooked and enough more to make a pint. Cook until thick, stirring constantly. Season with salt, paprika, and minced parsley, take from the fire, and add two eggs well beaten with the juice of half a lemon. Bring to the boil, pour over the frog legs, and serve.

FRICa.s.seE OF FROG LEGS--II

Prepare and skin the legs and boil until tender in veal stock to cover, with pepper and salt to season, a bunch of sweet herbs, and a bit of lemon-peel. Add a small slice of onion and cook until the legs are tender. Strain the liquid, thicken it with b.u.t.ter and flour and a little cream cooked together. Add the frog legs and a few canned mushrooms cut fine. Bring to the boil and serve.

FRICa.s.seE OF FROG LEGS--III

Brown a dozen frog legs in b.u.t.ter with half a teaspoonful of chopped onions. Add one half cupful of water and one half cupful of Sherry.

Cover and cook for twenty minutes. Beat the yolks of four eggs with [Page 155]

two tablespoonfuls of cream, add a little of the hot liquid, pour into the pan, and bring to the boil. Skim out the frog legs, put on a platter, and strain the sauce over them.

BROWN FRICa.s.seE OF FROG LEGS

Melt one tablespoonful of b.u.t.ter and brown in it two tablespoonfuls of flour. Add sufficient brown stock to make the required quant.i.ty of sauce and cook until thick, stirring constantly. Season with salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy paste, and a pinch of allspice. Dip the frog legs in flour and fry brown. Arrange on a platter, cover with broiled mushrooms, pour the sauce over, and serve.

STEWED FROG LEGS--I

Soak the frog legs for an hour in a marinade of oil and lemon-juice, adding a teaspoonful of chopped onion. Fry brown in b.u.t.ter a small onion, a tomato, and a green pepper, all chopped fine. Add two tablespoonfuls of flour and cook to a smooth paste. Add the frog legs and enough water or stock to keep from burning. Cover and cook for ten or fifteen minutes.

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STEWED FROG LEGS--II

Melt one tablespoonful of b.u.t.ter and brown in it one tablespoonful of flour, add one cupful of stock, and cook until thick, stirring constantly. Add a dozen prepared frog legs simmer for ten minutes, season with salt and pepper, take from the fire, add the yolk of an egg beaten smooth with a little cold water; bring to the boil and serve at once.

STEWED FROG LEGS--III

Soak the prepared legs in milk for fifteen minutes, dip in seasoned flour, and fry in hot b.u.t.ter for three minutes. Cover with hot water and simmer for twenty minutes. Bring half a cupful of cream to the boil, stir in a tablespoonful of b.u.t.ter rolled in flour, and cook until thick, stirring constantly. Add to the frog legs, cook three minutes longer, season with salt, pepper, and minced parsley, and serve.

STEWED FROG LEGS--IV

Brown a dozen frog legs in b.u.t.ter, sprinkle with flour, and add enough cream to make the required quant.i.ty of sauce. Cook until thick, stirring constantly. Add a teaspoonful each of onion-juice and minced parsley, and salt and pepper to season. Take from [Page 157]

the fire, and add the yolks of two eggs beaten smooth with a little cold milk, bring to the boil, and serve very hot.

FROG LEGS a LA HOLLANDAISE

Fry the prepared frog legs in b.u.t.ter, seasoning with salt and pepper.

Add half a winegla.s.sful of white wine, cover, and simmer for five minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls of finely chopped parsley, and a little lemon-juice. Bring to the boil and serve very hot.