Cook until thick, stirring constantly. Add a wineglassful
of white wine, two tablespoonfuls of butter, a tablespoonful of
minced parsley, and the yolks of four eggs beaten smooth with the
juice of a lemon. Bring to the boil and serve.
FROG LEGS PATTIES
Boil the legs until the meat drops from the bone, remove the bone,
reheat in Cream Sauce, and season to taste. Fill patty-shells and
serve.
[Page 159]
FROG LEGS A LA CREOLE
Melt a tablespoonful of butter in a saucepan and fry in it a chopped
onion, a tablespoonful of chopped raw ham, and half a green pepper
shredded. Season highly with salt and pepper, add four cupfuls of
stock, a tablespoonful of rice, six sliced okras, and one sliced
tomato. Cook thoroughly for twenty minutes. Add four cupfuls of
prepared frog legs, and simmer until they are tender. Half of this
recipe is sufficient for a small family.
[Page 161]
TWENTY-TWO WAYS TO COOK HADDOCK
BROILED HADDOCK--I
Clean and dry a fresh haddock, rub with vinegar, sprinkle with
flour, and broil on a well greased gridiron. Serve with Shrimp or
Anchovy Sauce.
BROILED HADDOCK--II
Soak the fish for an hour in a marinade of oil and vinegar. Drain,
wipe dry, broil, and serve with melted butter.
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