Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Parboil brains; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with [Tomato Sauce]. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles.

Brains Breaded

Parboil brains and cook in muslin bag in boiling acidulated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with [Piquante] or [Hollandaise Sauce].

Frogs’ Legs

Skin the frogs’ legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with [Sauce Tartare].

Frogs’ Legs à la Béchamel

Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs’ legs and one half cup mushrooms, and sauté. Serve on slices of buttered toast with [Béchamel Sauce].

Frogs’ Legs à l’Allemande

Remove skins from frogs’ legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast with [Allemande Sauce].