The Houma courier. (Houma, La.) 1878-1939, 1896-10-17
THE TENDER FROG.
several Methods Of Cooking His Tooth
some Legs.

Several Methods OF cooking His TO0Ehs
some Legs.
BY midsummer day, when sentimental
maidens seek the St. Johns wort and
The skies of June fill everyone with de-
light, the frog is in supreme condition
for food. He is young and plump as
spring chickens should be, and too
often are not. He is a creature in which
the patriotic American should take ma
tional pride, and he deserves the place
of honor on the Fourth of July.
Frogs are easily prepared for the
table. The -medium-sized legs arc con-
sidered the best for all purposes except
for broiling. One of the most delicious
ways of serving frogs legs is 10 fry
them in butter and send them to the
table in Hollandaise sauce. Wash the
legs ard wipe them with a cloth. Trim
off the bones of the claws with a pair
of scissors. Season the legs with salt
and pepper, dredge them lightly with
sifted cracker crumbs and fry them q
golden brown in butter.
Meantime prepare a luz for two
dozen pairs of frog legs as follows;
Melt a tablespoonful of butter, add six
peppercorns, a te~aspoonful of grated
white onion and a bay leaf. Stir in n
tablespoonful of -four, add a pint OF
stock or water. Pour the stock in slow
ly and stir the mixture until all the
Jumps are stirred out. Set the sauce
pan containing the sauce in boiling wa
ter or put the sauce in a double boiler
to cook for 20 minutes. Beat the yolks
of two eggs with the juice of half a
lemon. Stir the hot sauce slowly in
the yolks of eggs and lemon juice. Then
stir the sauce in the double boiler two
or three minutes. Throw a half glass
of pale sherry over the fried legs and
dish them on a hot platter with the
sauce. Sprinkle a tablespoonful of
ti~nely-minced. parsley over all.
The legs are also nice dipped IN but
ter. Sift a heaping cup of pastry flour
with a Tablespoonful of salt. Stir
in the yolks of two eggs, a tablespoon
full of sweet oil and half a cup of cold
water. When these ingredients are
thoroughly mixed let the batter rest at
least an hour. 1t is improved by rest
ing longer, provided it is covered close
1y with a damp cloth to prevent Il crust
forming over it. When ready for use
whip the whites of two eggs to Il stiff
froth and stir them carefully into the
latter with a wooden spoon. Dip the
frogs legs in it, after seasoning them
with salt and pepper. Immerse the legs
in boiling hot fat, one pair at q time,
.and fry them for five minutes. Take
them up with a wire spoon, and drain
them on an ordinary coarse brown p0.
per for a moment. Serve them with
quarters Of lemon and a garnish OF
parsley-or use a tartare sauce.
A creole stew of frog legs is an ap
petizing method of serving them. Wasf
the legs and wipe them dry with {
towel. Season them and fry brown il
butter. For every two dozen pairs o
legs add half a wine glass of pale sherry
Let the legs simmer and stew for fv'
minutes; then add half a small greer
pepper, minced fine, and three iona
toes, peeled and sliced. Cook the fros
legs Is minutes longer. Then taxi
them up and let the sauce cook a mo
ment longer; then pour it around them
Serve them when they are very hot witt
"a good salad and thin slices of brown
bread.
n pair OF DrOllSu lEOS legs Is d liu
bit that not everyone can enjoy to per
lection, because so few people under
stand how to prepare the legs prop
erIy for this purpose. Select the iarges
aegs, Prepare a marinade of thre
tablespoonfuls of sweet oil, a half-tea
spoonful of salt, a sa~ltspoonful of per
per and the juice of q lemon. Roll tn
frog legs in this mixture and lay Their
on a double oyster broiler and broi
them for five minutes on one side an
then for five minutes on the Other
They should be an even, rich brown
Slide them on a hot platter. Mix a tea
spoonful of minced parsley with
heaping tablespoonful of butter. Ad
the juice of half a lemon. Spread whe
chilled over the hot frog legs.
Fried "frogges" have been in us
among the Spanish and French sine
the days of Charles V. The Englisl
proverbially conservative in matters {
food, long ridiculed the eating of frog
and it was not until the middle Of TIL
century that they became a feature {
our markets.-N. Y. Tribune.