two cupfuls of Hollandaise Sauce, two teaspoonfuls
of finely chopped parsley, and a little lemon-juice. 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. 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.