FROG LEGS a LA PROVENcALE

Cover the bottom of a saucepan with olive-oil, and sprinkle with finely minced garlic. Lay the frog legs on this, cover and cook until brown. Squeeze over the juice of half a lemon, sprinkle with parsley, and serve.

FROG LEGS AU BEURRE NOIR

Boil the legs in court bouillon for five minutes. Drain, arrange on a serving-dish, sprinkle with minced parsley, and keep warm.

Brown half a cupful of b.u.t.ter in a frying-pan, taking care not to burn. Add two tablespoonfuls of vinegar and salt and pepper to season. Pour over the frog legs and serve.

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FROG LEGS a LA POULETTE--I

Parboil a dozen frog legs, drain and cool. Cook together one tablespoonful each of b.u.t.ter and flour, add one cupful of milk, or white stock, and cook until thick, stirring constantly. Add salt and pepper to season, and the frog legs. Cover and cook for twenty minutes. Take from the fire, add the yolk of an egg beaten smooth with a little cold water, and a tablespoonful of minced parsley. Bring to the boil, and serve at once.

FROG LEGS a LA POULETTE--II

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in b.u.t.ter. Add two tablespoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a winegla.s.sful of white wine, two tablespoonfuls of b.u.t.ter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve.

FROG LEGS PATTIES

Boil the legs until the meat drops from the bone, remove the bone, reheat in Cream Sauce, and season to taste. Fill patty-sh.e.l.ls and serve.

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FROG LEGS a LA CREOLE

Melt a tablespoonful of b.u.t.ter in a saucepan and fry in it a chopped onion, a tablespoonful of chopped raw ham, and half a green pepper shredded. Season highly with salt and pepper, add four cupfuls of stock, a tablespoonful of rice, six sliced okras, and one sliced tomato. Cook thoroughly for twenty minutes. Add four cupfuls of prepared frog legs, and simmer until they are tender. Half of this recipe is sufficient for a small family.

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TWENTY-TWO WAYS TO COOK HADDOCK

BROILED HADDOCK--I

Clean and dry a fresh haddock, rub with vinegar, sprinkle with flour, and broil on a well greased gridiron. Serve with Shrimp or Anchovy Sauce.

BROILED HADDOCK--II

Soak the fish for an hour in a marinade of oil and vinegar. Drain, wipe dry, broil, and serve with melted b.u.t.ter.

BROILED HADDOCK a LA MAiTRE D'HoTEL

Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Serve with Maitre d'Hotel Sauce.

BROILED SMOKED HADDOCK

Rub the fish with melted b.u.t.ter, season with pepper, and broil.

Serve very hot.

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FRIED FILLETS OF HADDOCK--I

Skin, clean and fillet a haddock. Season with pepper and salt, dip into egg and crumbs and fry brown in deep fat.

FRIED FILLETS OF HADDOCK--II

Cut the fish into fillets and marinate in oil and vinegar with a little onion. Drain, dip in batter, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.

FRIED SMOKED HADDOCK

Soak a haddock for four hours in olive-oil to cover. Drain and fry in a frying-pan with a little of the oil. Season with pepper and serve very hot.

BAKED HADDOCK--I

Make a stuffing of equal parts of chopped bacon and bread-crumbs, season with salt and pepper, anchovy essence, and add a raw egg to bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful of flour with one of cold water, add one cupful of boiling water, and cook until thick, stirring constantly. Add one tablespoonful of b.u.t.ter and two tablespoonfuls of essence of anchovy. Pour the sauce into a baking-pan, put the fish on it, and bake for an hour, [Page 163]

basting as required.

BAKED HADDOCK--II

Make a stuffing of one cupful of cracker crumbs, one fourth of a cupful of b.u.t.ter, and salt, minced onion, pickles, pepper, and parsley to season. Stuff the fish, sew up, cover with strips of salt pork, dredge with flour, and bake until brown, basting as required. Serve with any preferred sauce.

BAKED HADDOCK--III

Stuff the fish with crumbs and chopped veal, seasoning to taste and using a raw egg to bind. Rub with beaten egg, sprinkle with crumbs, and bake in a moderate oven, basting with melted b.u.t.ter as required. Serve with Anchovy Sauce.

BAKED FILLETS OF HADDOCK

Clean and fillet a fish, put into a pan with melted b.u.t.ter, and season with pepper, salt, and lemon-juice. Sprinkle with minced parsley, cover with b.u.t.tered paper, and bake in the oven. Serve with Italian Sauce.

BAKED HADDOCK WITH SAUCE

Clean and cut up the fish, and remove the [Page 164]

bones. Cut into small pieces. b.u.t.ter a baking-dish, sprinkle with crumbs, put in a layer of the fish, and spread with crumbs seasoned with salt, pepper, thyme and grated onion, and mixed to a paste with raw egg. Repeat until the dish is full, having crumbs and b.u.t.ter on top. Add enough milk to moisten, and bake. For the sauce, simmer the bones and tr.i.m.m.i.n.gs of the fish, strain, season, and thicken with a tablespoonful each of b.u.t.ter and flour cooked together and blended with a little cold water.

BAKED HADDOCK WITH OYSTER STUFFING

Remove the skin, head, and tail, and take out as many bones as possible. Divide into two fillets. Sprinkle with salt and brush with lemon-juice. Lay one fillet on a greased fish sheet in a dripping-pan, and cover thickly with seasoned oysters dipped in b.u.t.tered cracker crumbs. Cover with the other fillet, brush with egg slightly beaten, cover with b.u.t.tered crumbs, and bake for fifty minutes in a moderate oven. Serve with Hollandaise Sauce.

HADDOCK RAREBIT

Cut the haddock into slices an inch thick.

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Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with salt, red pepper, and mustard. Make to a smooth paste with cream or beaten egg. Put into a hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a platter, and pour one tablespoonful of Sherry over each slice.

BOILED HADDOCK WITH WHITE SAUCE

Boil the fish in salted and acidulated water, with a bunch of parsley to season. Cook together two tablespoonfuls of b.u.t.ter and one of flour, and add salt, pepper, and grated nutmeg to season. Add two cupfuls of boiling water, bring to the boil, strain, add two tablespoonfuls of b.u.t.ter and the juice of a lemon, pour over the fish and serve.