157. Crawfish a la Bordelaise. Boil four dozen crawfish as directed in Art. 77, drain, and put them in a saucepan on the fire for about five min- utes, with half a pint of sauce Bordelaise (Art. 101), and serve. 158. Farcied Lobster. Prepare the mixture as for lobster croquettes (Art. 153), adding a little chopped parsley, and with it fill the shells of two or three lobsters which you have previously washed. Sprinkle some bread-crumbs on top, and a very small quantity of melted butter. Send to the oven, and, when colored a light brown, serve. 159. Lobster a l'lndienne. Take two boiled FISH. 6 1 lobsters, divide them in two, and remove the meat from the shells and claws. Wash half a pound of rice, boil it five minutes in boiling water, then put it in cold water for a moment. Drain, and place it in a saucepan with three pints of water, and boil forty minutes. Take half a pint of sauce Veloutee (Art. 82), add your lobsters, place your saucepan at the side of the range so as not to boil, and mix with your sauce a teaspoonful of curry. Drain off your rice, form it in a border on a dish, and place your lobster and sauce in the center. 160. Fried Frogs' Legs. Put three dozen frogs' legs in an earthen jar, with salt, thyme, six bay-leaves, three branches of parsley, an onion cut in thin slices, the juice of a lemon, and three or four tablespoonfuls of oil✪ Fried Frogs' Legs ; turn them over on one side, then on the other, several times during an hour ; then drain them, dip them in milk, in which you have put a little salt and pepper, roll them in flour, and fry them a light brown, in very hot lard. Serve them with some fried parsley. 161. Frogs' Legs a la Poulette. Put three dozen frogs' legs in a saucepan, with an ounce of butter, a claret-glass of white wine, and half a cup- ful of consomme- (stock, Art. 1), an onion sliced thin, a little thyme, bay-leaf, parsley, a pinch of salt, pepper, and a very little nutmeg. Boil for ten min- utes, and then drain. Put a tablespoonful of flour✪ Frogs' Legs a la Poulette in a saucepan, with an ounce of butter, and mix well together. Strain the liquid in which your frogs' legs were cooked, add to it two yolks of eggs well mixed 6 62 FRENCH DISHES. in about a tablespoonful of water, a tablespoonful of chopped parsley ; boil three or four minutes, and serve. 162. Frogs' Legs a la Mariniere. Put three dozen frogs' legs in a saucepan, with a dozen chopped mushrooms, four shallots also chopped, and two ounces of butter, and toss them on the fire for five or six minutes ; then add a tablespoonful of flour, a little salt, pepper, a nutmeg, and moisten with a claret-glass of white wine and a glass of consomme (Art. 1); boil ten minutes. Mix the yolks of four eggs with two tablespoonfuls of cream, remove your frogs' legs from the fire, and, when boiling has ceased, add your eggs, stirring continually until thoroughly mixed, and serve. 163. Frogs' Legs a la Maitre d'Hotel. Boil in water two dozen frogs' legs for about twelve min- utes, with a pinch of salt, pepper, and the juice of a lemon. Drain them, and pour over them some melted butter to which you have added the juice of a lemon and a tablespoonful of chopped parsley; serve very hot.

AI-modernized reading of the original text

157. Crawfish a la Bordelaise. Boil four dozen crawfish as directed in Art. 77, drain, and put them in a saucepan on the fire for about five minutes, with half a pint of sauce Bordelaise (Art. 101), and serve. 158. Farcied Lobster. Prepare the mixture as for lobster croquettes (Art. 153), adding a little chopped parsley, and with it fill the shells of two or three lobsters which you have previously washed. Sprinkle some bread-crumbs on top, and a very small quantity of melted butter. Send to the oven, and, when colored a light brown, serve. 159. Lobster a l'Indienne. Take two boiled lobsters, divide them in two, and remove the meat from the shells and claws. Wash half a pound of rice, boil it five minutes in boiling water, then put it in cold water for a moment. Drain, and place it in a saucepan with three pints of water, and boil forty minutes. Take half a pint of sauce Veloutee (Art. 82), add your lobsters, place your saucepan at the side of the range so as not to boil, and mix with your sauce a teaspoonful of curry. Drain off your rice, form it in a border on a dish, and place your lobster and sauce in the center. 160. Fried Frogs' Legs. Put three dozen frogs' legs in an earthen jar, with salt, thyme, six bay-leaves, three branches of parsley, an onion cut in thin slices, the juice of a lemon, and three or four tablespoonfuls of oil ; turn them over on one side, then on the other, several times during an hour ; then drain them, dip them in milk, in which you have put a little salt and pepper, roll them in flour, and fry them a light brown, in very hot lard. Serve them with some fried parsley. 161. Frogs' Legs a la Poulette. Put three dozen frogs' legs in a saucepan, with an ounce of butter, a claret-glass of white wine, and half a cupful of consomme- (stock, Art. 1), an onion sliced thin, a little thyme, bay-leaf, parsley, a pinch of salt, pepper, and a very little nutmeg. Boil for ten minutes, and then drain. Put a tablespoonful of flour in a saucepan, with an ounce of butter, and mix well together. Strain the liquid in which your frogs' legs were cooked, add to it two yolks of eggs well mixed in about a tablespoonful of water, a tablespoonful of chopped parsley ; boil three or four minutes, and serve. 162. Frogs' Legs a la Mariniere. Put three dozen frogs' legs in a saucepan, with a dozen chopped mushrooms, four shallots also chopped, and two ounces of butter, and toss them on the fire for five or six minutes ; then add a tablespoonful of flour, a little salt, pepper, a nutmeg, and moisten with a claret-glass of white wine and a glass of consomme (Art. 1); boil ten minutes. Mix the yolks of four eggs with two tablespoonfuls of cream, remove your frogs' legs from the fire, and, when boiling has ceased, add your eggs, stirring continually until thoroughly mixed, and serve. 163. Frogs' Legs a la Maitre d'Hotel. Boil in water two dozen frogs' legs for about twelve minutes, with a pinch of salt, pepper, and the juice of a lemon. Drain them, and pour over them some melted butter to which you have added the juice of a lemon and a tablespoonful of chopped parsley; serve very hot.

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Fried Frogs' LegsFrogs' Legs a la Poulette

French dishes for American tables