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
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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 FRICASSEE 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.
[Page 156]
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.
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