ggs with
[Page 155]
two tablespoonfuls of cream, add a little of the hot liquid, pour
into the pan, and bring to the boil. Skim out the frog legs, put on
a platter, and strain the sauce over them.

BROWN FRICASSEE OF FROG LEGS

Melt one tablespoonful of butter and brown in it two tablespoonfuls
of flour. Add sufficient brown stock to make the required quantity
of sauce and cook until thick, stirring constantly. Season with
salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy
paste, and a pinch of allspice. Dip the frog legs in flour and fry
brown. Arrange on a platter, cover with broiled mushrooms, pour
the sauce over, and serve.

STEWED FROG LEGS--I

Soak the frog legs for an hour in a marinade of oil and lemon-juice,
adding a teaspoonful of chopped onion. Fry brown in butter a small
onion, a tomato, and a green pepper, all chopped fine. Add two
tablespoonfuls of flour and cook to a smooth paste. Add the frog
legs and enough water or stock to keep from burning. Cover and
cook for ten or fifteen minutes.

[Page 156]
STEWED FROG LEGS--II

Melt one tablespoonful of butter and brown in it one tablespoonful
of flour, add one cupful of stock, and cook until thick, stirring
constantly. 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
[Page 157]
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