Bring to the
boil and serve very hot.
FROG LEGS A LA PROVENCALE
Cover the bottom of a saucepan with olive-oil, and sprinkle with
finely minced garlic. Lay the frog legs on this, cover and cook
until brown. Squeeze over the juice of half a lemon, sprinkle with
parsley, and serve.
FROG LEGS AU BEURRE NOIR
Boil the legs in court bouillon for five minutes. Drain, arrange
on a serving-dish, sprinkle with minced parsley, and keep warm.
Brown half a cupful of butter in a frying-pan, taking care not
to burn. Add two tablespoonfuls of vinegar and salt and pepper to
season. Pour over the frog legs and serve.
[Page 158]
FROG LEGS A LA POULETTE--I
Parboil a dozen frog legs, drain and cool. Cook together one
tablespoonful each of butter and flour, add one cupful of milk,
or white stock, and cook until thick, stirring constantly. Add
salt and pepper to season, and the frog legs. Cover and cook for
twenty minutes. Take from the fire, add the yolk of an egg beaten
smooth with a little cold water, and a tablespoonful of minced
parsley. Bring to the boil, and serve at once.
FROG LEGS A LA POULETTE--II
Season prepared frog legs with salt, pepper, and nutmeg, and fry
brown in butter. Add two tablespoonfuls of flour and two cupfuls
of cream.
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