Part 21 (1/2)

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 b.u.t.ter 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.

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FROG LEGS a LA POULETTE--I

Parboil a dozen frog legs, drain and cool. Cook together one tablespoonful each of b.u.t.ter 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 b.u.t.ter. Add two tablespoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a winegla.s.sful of white wine, two tablespoonfuls of b.u.t.ter, 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-sh.e.l.ls and serve.

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FROG LEGS a LA CREOLE

Melt a tablespoonful of b.u.t.ter 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.

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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 b.u.t.ter.

BROILED HADDOCK a LA MAiTRE D'HoTEL

Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Serve with Maitre d'Hotel Sauce.

BROILED SMOKED HADDOCK

Rub the fish with melted b.u.t.ter, season with pepper, and broil.

Serve very hot.

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