Recipes For Cooking Frogs Legs
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 140 of 825.
Fried Frogs' Legs
Dress the hind legs of frogs by removing the skin and feet; parboil five minutes in salted water, acidulated with a little lemon juice, or vinegar. Drain, wipe dry, egg-and-bread-crumb, and fry in deep fat. Serve on a folded napkin. Garnish with lemon and parsley.
Sauted Frogs Legs (Camp Style)
Prepare the legs as above. Roll in flour or Indian meal and sauté to a golden brown in fat tried out of salt pork.
Frogs' Legs In Bechamel Sauce
Prepare a Bechamel sauce and pour over the sautéd legs. Surround with toast points.