Evening star., 1896-07-25
THE TENDER FROG.
Several Method.' 'saf @f Cooking Thi. Fin.
sGreature.

several MethOds Of Cooking This Fine
iGreature.
From the New Ycsx Tq!bune.
BY midsummsr day, when sentimental
maidens seek the st. Johns wort and the
skies Of June filreyery one with delight. the
frog is In supreme condition for food. He
Is young and plump as spring chickens
should be. and teof often are not. He is a
creature in which -the patriotic American
should take national. pride, and he deserves
the place of honor ON the Fourth Of July.
I'he medium sized 'fegs are considered the
best for all purposes except for broiling.
One of the most delicious ways of serving
II ogs' legs is to fry them in butter and send
them to the table in Hollandaise sauce.
Wash the legs and wipe them with cloth.
Trim off the bones of the claws with pair
Of scissors. Season the legs with salt and
pepper, dredge them lightly with sifted
cracker crumbs and fry them a golden
brown in butter
pairs of frog legs as follows: Melt a table
spoonful Of butter add six peppercorns.
teaSpoonful of grated white onion and
bay leaf. Stir in tablespoonful of flour,
add pint Of stock or water. Pour the stock
IN slowly and stir the mixture until all the
Jumps are stirred out. Set the saucepan
containing the sauce in boiling water or put
the sauce in double boiler to cook for
twenty minutes. Beat the yolks of two
eggs with the juice of half lemon. Stir
the hot sauce slowly on the yolks OF eggs
ana lemon juice. Then stir the sauce IN the
double boiler two or three minutes. Throw
q haif-glass of pale sherry over the fried
legs and dish them on hot platter with
the sauce. Sprinkle a tablespoonful OF finely
minced parsley over ALL
The legs are also nice dipped in butter.
Silt heaping cup Of pastry flour with a
half-teaspoonful of salt. Stir In the yolks
or TWO eggs, a tablespoonful OF sweet oil
,Nl1 ntnw hon thncp
ingredients are thoroughly mixed let the
batter rest at least an hour. 1t is improved
by resting longer provided 1t Is covered
closely with damp cloth to prevent a crust
FORMING over 1t. When ready for use, whip
the whites of two eggs to stiff froth and
stir them carefully into the batter with
wooden spoon Dip the frogs legs in it.
after seasoning them with salt and pepper.
lmmerse the legs in boiling hot fat, one pair
at time, and fry them for five minutes.
rake them up with a wire spoon, and drain
them on ordinary coarse brown paper for
moment. Serve them with quarters of
lemon and garnsh of parsley-or use a
tartare sauce.
creole stew of frog legs is an appetizing
method OF serving them. Wash the legs
and wipe them dry with a towel Season
them and fry them brown in butter. For
every two dozen pairs of legs add half
wine glass of pale sherry. Let the legs SIM
mer ana stew for five minutes; then add
half a small green pepper, minced fine, and
three tomatoes, peeled and sliced. Cook the
frog legs fifteen minutes longer. Then take
them up and let the sauce cook moment
longer: then pour it around them. Serve
them when they are very hot with good
salad and thin slices of brown bread.
PAIR or broiled frog legs IS a tt-bit that
not every one can enjoy to perfection, be-
cause SO few people understand how to pre-
pare the legs properly for this purpose.
Select the largest legs. Prepare marinade
OF three tabiespoonfuls of sweet OIL a half
teaspoonful of salt, saltspoonful of pep
per. and the juice Of a lemon. Roll the frog
legs in this mixture and lay them on n
double oyster broler and broil them for five
minutes on one side and then for Ave min
utes on the other. They should be an even,
rich brown. Slide them on hot platter.
Mix teaspoonful of minced parsley with a
heaping tablespoonful of butter. Add the
juice of half lemon. Spread when chilled
over the hot frog legs
Fried frogges' have been in, use among
the Spanish and French since the days of
Charles V. The, English proverbially con-
serVative in matters of food, long ridiculed
the eating of frogs, and it was not until the
middle of this century that they became a
feature of our markets. s-..-a
Next to Paris, New, York is now one of the
largest markets for frogs. They are only
occasionally displayed in the markets of in
terror cities, and In rural districts the small
boy fs the only one who goes "a-frogginy'
and enjoys the result of his fishing