prig of parsley, and salt and pepper
to season. Fry brown, and garnish with slices of lemon.

SOUTHERN FRIED FROG LEGS

Parboil the legs for three minutes in salted water. Beat together
one egg and half a cupful of milk. Season the legs with salt and
pepper, dip into the milk, then into cracker crumbs rolled fine,
and fry in deep fat.

[Page 153]
FRIED FROG LEGS A L'ANGLAISE

Season the frog legs with salt and pepper and soak for an hour
in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs,
and fry in deep fat. Serve with Tomato Sauce.

FRIED FROG LEGS A LA FRANCAISE

Marinate for an hour in vinegar with salt, pepper, parsley, chopped
onion, bay-leaves, and thyme. Drain, roll in flour, and saute in
hot fat. Garnish with lemon and parsley.

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice,
seasoned with salt and pepper. Broil on a double-broiler, and serve
with Maitre d'Hotel Sauce.

BAKED FROG LEGS

Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle
with chopped mushrooms and crumbs, and lay the frog legs on them.
Season with salt and pepper and sweet herbs. Sprinkle with crumbs,
squeeze over the juice of a lemon, and pour in a cupful of Brown
Sauce. Cover and bake for half an hour in a moderate oven.

[Page 154]
FRICASSEE OF FROG LEGS--I

Simmer the prepared legs in milk until tender. Drain and put in
a platter. Spread with butter and keep warm. Cook together one
tablespoonful of flour and two of butter, add the milk in which
the legs were cooked and enough more to make a pint. Cook until
thick, stirring constantly. Season with salt, paprika, and minced
parsley, take from the fire, and add two eggs well beaten with
the juice of half a lemon. Bring to the boil, pour over the frog
legs, and serve.

FRICASSEE OF FROG LEGS--II

Prepare and skin the legs and boil until tender in veal stock to
cover, with pepper and salt to season, a bunch of sweet herbs,
and a bit of lemon-peel. Add a small slice of onion and cook until
the legs are tender. Strain the liquid, thicken it with butter
and flour and a little cream cooked together. Add the frog legs
and a few canned mushrooms cut fine. Bring to the boil and serve.

FRICASSEE OF FROG LEGS--III

Brown a dozen frog legs in butter with half a teaspoonful of chopped
onions. Add one half cupful of water and one half cupful of Sherry.
Cover and cook for twenty minutes. Beat the yolks of four e