FRICASSÉE OF FROG LEGS—III
Brown a dozen frog legs in butter 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 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 FRICASSÉE OF FROG LEGS
Melt one tablespoonful of butter and brown in it two tablespoonfuls of flour. Add sufficient brown stock to make the required quantity 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 butter 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.
STEWED FROG LEGS—II
Melt one tablespoonful of butter 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 butter 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 butter 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.