A B C D E F G H K L M N O P Q R S T U V W Y |
Frogs' legs (hindquarters only) are considered quite a delicacy. The skin can be turned over and slipped off the legs, like a glove taken off inside out.
FRIED FROGS' LEGS
6 frogs' legs
Salt and pepper
Skin the legs and wash them in cold water; dry well on a towel or napkin. Season with salt, pepper and lemon-juice. Beat the egg, and season it with salt and pepper; dip the legs into the egg, then into dried bread-crumbs or fine cracker-crumbs, plunge them into deep fat (390 F.) and fry two to three minutes. Use a wire frying-basket, if possible. Frogs' legs are served for breakfast or luncheon and for the latter meal they are accompanied by Tartar sauce.
Prepare eighteen frogs' legs and put them in a bowl with a marinade composed of one tablespoonful each of vinegar and sweet oil and salt and pepper to taste. Mix well together in the bowl, immerse them in frying batter, plunge them singly into very hot fat and fry for five minutes. Drain, arrange on a hot dish with a folded napkin and garnish with parsley. Any desired sauce may be served with this dish.
Baked Frogs' Legs.
Prepare and clean one dozen frogs' legs, put a thick layer of minced mushrooms and sifted brown breadcrumbs in a baking dish, lay the pieces of legs on them, season with salt and pepper, strew a few sweet herbs over, also more sifted crumbs, put two or three small bits of lemon peel on the top, squeeze over the juice of a lemon, and pour in about one breakfast cupful of brown gravy. Cover the whole with a sheet of buttered paper and bake for half an hour in a moderate oven. When cooked, brown them under a salamander, and serve in the same dish.
Broiled Frogs' Legs.
Prepare eighteen frogs as follows: Lay the frogs on their backs. Make a long incision from the neck along the side of the belly; make another at right angles across the middle of the belly, dissect cut the entrails and cut away the head, leaving only the back and legs. Skin the frogs and chop off their feet, wash them thoroughly and blanch in scalding salted water. Then lay the hindquarters on a dish and pour over two tablespoonfuls of sweet oil, seasoning with salt and pepper and a little lemon juice. Roll the frogs around several times in this seasoning, place on a broiler and broil for four minutes on each side. Take them off, arrange on a hot dish and serve with a gill of maitre d'hotel sauce poured over.
Fricasseed Frogs' Legs.
Prepare twelve saddles or hindquarters of frogs as above and put them in a flatbottomed saucepan with a little butter and a very small quantity of finely-minced shallot. Place the pan on the fire and cook until the butter begins to brown, then pour over a teacupful of sherry, cover the pan and stew for twenty minutes; skim off most of the butter and add cayenne and salt to taste. Put the yolks of four eggs and two tablespoonfuls of cream in the stock to thicken, mixing the eggs in a little of the hot liquor before adding them, and as soon as the contents of the pan show signs of boiling remove it from the fire. Place the frogs on a dish with the legs sticking out all around and the thick part forming a circle in the center; strain the sauce and pour it over them. The wine and eggs are not always used in the cooking.
Stewed Frogs' Legs.
Melt half an ounce of butter in a saucepan on the fire, and in it brown one chopped onion, about one ounce of raw ham cut into dice, half a green pepper pod cut small, half a tablespoonful of salt, and one teaspoonful of pepper; moisten with one quart of white broth or consomme; add a tablespoonful of rice, six sliced gumbos and one sliced tomato, and cook thoroughly for about twenty minutes. Add a quarter of prepared frogs' legs five minutes before serving. Turn out on a dish and serve. If desired, one green pepper and two tomatoes may be substituted in place of the gumbo.
FRIED FROG LEGS—I
Beat the yolk of an egg with a cupful of milk and add flour enough to make a smooth batter. Dip into the batter frog legs which have been marinated in oil and vinegar, and fry in deep fat.
FRIED FROG LEGS—II
Clean, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.
FRIED FROG LEGS—III
Parboil for three minutes, drain, wipe dry, dip in crumbs, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with a border of green peas, or with Cream Sauce.
FRIED FROG LEGS—IV
Parboil for five minutes, blanch in cold water, drain, and wipe dry. Season with salt and pepper, dredge with flour, and sauté in butter. Serve with a garnish of fried parsley.
FRIED FROG LEGS—V
Soak the prepared legs in milk for fifteen minutes. Dip in seasoned flour without wiping and fry in deep fat.
FRIED FROG LEGS—VI
Parboil for five minutes in salted and acidulated water. Drain, dip into beaten egg, then in corn-meal, and fry golden-brown in salt pork fat.
FROG LEGS SAUTÉ
Put a tablespoonful of butter into a saucepan, and when it bubbles put in the frog legs with a sprig 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.
FRIED FROG LEGS À 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 À LA FRANÇAISE
Marinate for an hour in vinegar with salt, pepper, parsley, chopped onion, bay-leaves, and thyme. Drain, roll in flour, and sauté 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 Maître d'Hôtel 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.
FRICASSÉE 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.
FRICASSÉE 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.
FRICASSÉE 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 eggs with 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 FRICASSÉE 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.
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 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 À 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 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 À LA PROVENÇALE
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.
FROG LEGS À 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 À 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.
FROG LEGS À 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.