The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-06-12
SAVANNAH MORNING NEWS: SUNDAY. JUNE u. 1904.

ing water. Remove from the water,
drain, dry thoroughly. dust with flour
and they are ready for cooking. They
must not cook too long and must be
daintily garnished for serving.
Broiled Frogs Legs.-This is per-
hapS the most delicate way of cook
ing the frog. Select fine, large legs
and blanch them in scalding water.
Place in a dish and pour over them
olive oil seasoned with salt pepper
and a little lemon juice in about the
proportion of two tablespoonfuls of
oil to a dozen frogs. Let them re-
main in the mixture for several min
utes, moving them about sufficiently
to make them come in contact with
the oil. Drain and arrange on an
oyster broiler and cook over a clear
fire for eight to ten minutes, turning
from side to side. Serve on a hot
platter with maitre d'hotel sauce, gar
nished generously with parsley.
Fried Frogs Legs-To make a
| specially attractice entree for either
luncheon or dinner, put the frogs legs
in an earthen dish with a marmalade
| composed of olive OIL lemon juice,
onion, and other seasoning in the pro-
| portions of one tablespoonful of olive
oil, the juice of half a small lemon,
half a small onion sliced, a branch OF
| parsley and two bay leaves for each
dozen legs. Add salt and pepper and
| let stand for an hour, during which
time turn the frogs legs several times.
| At the end of that time drain them,
| sprinkle lightly with salt and pepper
| dip in milk and roll in -four. Fry in
smoking hot oil until colored a bright
| brown. Garnish with fried parsley
| and pass lemon sauce with them.
To make the sauce, put the juice
OF large lemon in a porcelain-lined
| saucepan with one-quarter of pound
of butter and dash each of salt and
| pepper. Stand over the fire and beat
until it becomes thick and hot, but
do not allow it to reach the boiling
two eggs and stand over hot water a
| few moments before serving.
Frogs Legs Baked With Mush-
rooms-Blanche the frogs legs as al
ready directed. Peel, wash and mince
the mushrooms and sift on brown
| bread crumbs. Put a thick layer of
| the bread crumbs and mushrooms in
a baking dish and lay the frogs over
| the top. Season lightly with salt and
| pepper and cover with the second lay
! er of mushrooms and crumbs.
| Squeeze the juice of lemon over the
| whole, and pour in a cupful of brown
| SlOCh.s SONSI lue pan anu DdhS III q
| moderate oven for half an hour. Then
remove the cover, brown quickly and
serve without removing from the dish.
Frogs Legs Stewed-To make an
entree sufficient for eight persons,
| place three dozen frogs legs in a
| saucepan with dozen fresh mush-
| rooms, four shalots chopped, and two
| ounces of butter. Toss over the FIRE
| for five minutes, then stir in a table,
| spoonful of flour, season with salt and
| pepper and dash of nutmeg, and
moisten with a claret glass of white
| wine and a cupful of stock. Boil
slowly for ten minutes. Beat the
| yolks of four eggs with two table,
| spoonfuls of cream. Remove the legs
from the fire and add a little of the
sauce to the eggs, stirring all the
time. When the eggs are heated, add
to the legs, mix thoroughly and serve
at once.