STEWED FROG LEGS—IV
Brown a dozen frog legs in butter, sprinkle with flour, and add enough cream to make the required quantity 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 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 À LA HOLLANDAISE
Fry the prepared frog legs in butter, seasoning with salt and pepper. Add half a wineglassful 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.
FROG LEGS À LA PROVENÇALE
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 butter 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.
FROG LEGS À LA POULETTE—I
Parboil a dozen frog legs, drain and cool. Cook together one tablespoonful each of butter 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.