Season with salt and pepper and sweet herbs. Sprinkle with crumbs,
squeeze over the juice of a lemon, and pour in a cupful of Brown
Sauce. Cover and bake for half an hour in a moderate oven.
[Page 154]
FRICASSEE OF FROG LEGS--I
Simmer the prepared legs in milk until tender. Drain and put in
a platter. Spread with butter and keep warm. Cook together one
tablespoonful of flour and two of butter, add the milk in which
the legs were cooked and enough more to make a pint. Cook until
thick, stirring constantly. Season with salt, paprika, and minced
parsley, take from the fire, and add two eggs well beaten with
the juice of half a lemon. Bring to the boil, pour over the frog
legs, and serve.
FRICASSEE OF FROG LEGS--II
Prepare and skin the legs and boil until tender in veal stock to
cover, with pepper and salt to season, a bunch of sweet herbs,
and a bit of lemon-peel. Add a small slice of onion and cook until
the legs are tender. Strain the liquid, thicken it with butter
and flour and a little cream cooked together. Add the frog legs
and a few canned mushrooms cut fine. Bring to the boil and serve.
FRICASSEE OF FROG LEGS--III
Brown a dozen frog legs in butter with half a teaspoonful of chopped
onions.
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