Add a dozen prepared frog legs simmer for ten minutes,
season with salt and pepper, take from the fire, add the yolk of
an egg beaten smooth with a little cold water; bring to the boil
and serve at once.
STEWED FROG LEGS--III
Soak the prepared legs in milk for fifteen minutes, dip in seasoned
flour, and fry in hot butter for three minutes. Cover with hot
water and simmer for twenty minutes. Bring half a cupful of cream
to the boil, stir in a tablespoonful of butter rolled in flour,
and cook until thick, stirring constantly. Add to the frog legs,
cook three minutes longer, season with salt, pepper, and minced
parsley, and serve.
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
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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 A 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.
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