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 butter,
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
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water, drain, and wipe dry. Season with salt and pepper, dredge
with flour, and saute in butter. 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.
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