Drain,
dip into beaten egg, then in corn-meal, and fry golden-brown in
salt pork fat.
FROG LEGS SAUTE
Put a tablespoonful of butter into a saucepan, and when it bubbles
put in the frog legs with a sprig of parsley, and salt and pepper
to season. Fry brown, and garnish with slices of lemon.
SOUTHERN FRIED FROG LEGS
Parboil the legs for three minutes in salted water. Beat together
one egg and half a cupful of milk. Season the legs with salt and
pepper, dip into the milk, then into cracker crumbs rolled fine,
and fry in deep fat.
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FRIED FROG LEGS A L'ANGLAISE
Season the frog legs with salt and pepper and soak for an hour
in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs,
and fry in deep fat. Serve with Tomato Sauce.
FRIED FROG LEGS A LA FRANCAISE
Marinate for an hour in vinegar with salt, pepper, parsley, chopped
onion, bay-leaves, and thyme. Drain, roll in flour, and saute in
hot fat. Garnish with lemon and parsley.
BROILED FROG LEGS
Soak the legs for half an hour in a marinade of oil and lemon-juice,
seasoned with salt and pepper. Broil on a double-broiler, and serve
with Maitre d'Hotel Sauce.
BAKED FROG LEGS
Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle
with chopped mushrooms and crumbs, and lay the frog legs on them.
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