A small quadruped of the Rana family, having a smooth skin, flat head, large mouth, and bulging eyes; it lives in the water. The under part of the stomach is white, dotted with brown. Frogs' meat contains a gelatinous principle, more fluid and less nourishing than any other animal; it is considered quite a delicacy, and is healthy and agreeable to the taste. Refreshing broths are made with frogs' legs, analogous to those composed of chicken or veal.

(1017). Frogs' Legs A La Dantin (Cuisses De Grenouilles A La D'Antin)

Have a pound of very fresh frogs' legs, season them with salt, pepper and nutmeg, then fry them in butter with a teaspoonful of finely chopped onions; add some chives, minced mushrooms, capers, and chopped truffles: moisten with half a pint of white wine, reduce till dry, then pour in a little espagnole sauce (No. 414), dress and dredge over chopped parsley, chervil, and a few tarragon leaves,

(1018). Frogs' Legs A La Osborn (Cuisses De Grenouilles A La Osborn)

Cut a pound of thighs in two to divide them, then each leg in two at the joint; season with salt and pepper and fry them in some butter with a teaspoonful of chopped up onions, a finely shred green pepper, two peeled tomatoes cut into eight pieces, four ounces of finely minced mushrooms and one gill of espagnole sauce (No. 414), cover and set the pan in the oven for fifteen minutes, then dress the frogs' legs, reduce the sauce and pour it over, sprinkling the top plentifully with chopped parsley, then serve.

(1019). Frogs' Legs A La Poulette With Mushrooms (Cuisses De Grenouilles A La Poulette Aux Champignons)

Cut the frogs' thighs in two to divide them, and the legs at the joint; should they be small, leave the legs whole only suppressing the feet, having one pound in all after they are trimmed. Fry them in butter with six ounces of fresh, minced mushrooms, add half a pint of veloute sauce (No. 415), and let simmer for a few minutes, then thicken the sauce with three raw egg-yolks diluted in half a gill of cream; season with salt, cayenne pepper, nutmeg, lemon juice and chopped parsley.

(1020). Frogs' Legs Deviled (Cuisses De Grenouilles A La Diable)

Have one pound of well-pared frogs' legs; season them with salt, pepper, nutmeg, lemon juice and mustard, and immerse them in melted butter, then roll them in bread-crumbs, and range them on a double, broiler; besprinkle with butter, and broil over a slow fire, then dress them on a deviled sauce (No. 459).

(1021). Frogs' Legs Fried A La orly (Cuisses De Grenouilles Frites A La Orly)

Divide medium-sized frogs legs by cutting them apart at each joint; put them into a vessel with minced onions, branches of parsley, salt, pepper, nutmeg, lemon juice and sweet oil; let them marinate for two hours, then roll them in flour and fry till a good color; drain, and besprinkle with salt; dress them on folded napkins with fried parsley on top. Serve in a separate sauce-boat a tomato sauce (No. 549).

(1022). Frogs' Legs Fried With Cream Sauce (Cuisses De Grenouilles Frites Sauce Creme)

Should the frogs' legs be large, cut them in two by separating them at each joint; season with salt and pepper, and wet them over with a little milk, roll them in flour and fry them till a good color. First take out the small pieces, then the larger ones, and dress them on a napkin with a bunch of parsley on top; serve a cream sauce (No. 454) in a separate sauce-boat.

(1023). Frogs' Legs ROyer (Cuisses De Grenouilles A La Royer)

Fry in two ounces of butter, one pound of trimmed frogs' legs with a teaspoonful of chopped onions added; when done, cover them with an espagnole sauce (No. 414) and half as much tomato sauce (No. 549); reduce and season to taste. Broil some slices of bacon, cut them up into squares; dress the frogs legs, dredge over with chopped parsley and surround with the pieces of bacon to form a border.

Fig. 729.