Fried Frog Legs a la Tartare

Ingredients

• Select nice fresh frog legs
• dip in egg
• in fine bread crumbs
• pepper
• salt
• garnish with lemons
• garnish with parsley

Method

1. 1

   Wash and clean frog legs, dry, dip in egg, then in bread crumbs, and fry in hot fat.

2. 2

   Sprinkle with pepper and salt while frying.

3. 3

   Arrange on a doily, garnish with lemon and parsley, and serve with tartare sauce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 196. The excerpt below is the record exactly as published.

pepper and salt. Stir hard-boiled yolks of eggs until creamy; add the raw yolk, the pepper and salt. Put the little saucepan they are stirred in on top of the kettle; cook until it becomes a solid ball, then take off the stove and roll in different sized little eggs. These eggs are used for all terrapins, black bean soup, mock turtle soup, etc. TURTLE ( Tortue ) Turtle is of the same family and is in season the same time as the terrapin, but the meat is very much different. They are very seldom bought and killed for private families as they come very large and are mostly used for green turtle soup. It is a very ex¬ pensive shellfish, but when required it is generally bought jellied in cans, which the recipe Green Turtle Soup will show. If small turtles can be secured, they are killed, opened, and cooked in the same way as terrapin, made into soups and similar dishes as the calf’s head. FROG LEGS ( Pattes de Grenouilles ) Frogs are in season all the year round, but are at their best in July, August, and September. Frog legs are prepared in many different ways, as the following recipes will show. Fried Frog Legs ( Pattes de Grenouilles i rites) a la Tartare Select nice fresh frog legs; wash and clean well; dry on a clean napkin; dip in egg then in fine bread crumbs and fry in very hot fat; sprinkle with pepper and salt while frying. Arrange on a paper doily; garnish with lemons and parsley. Serve with a tartare sauce. Tartare sauce can be served in baskets of lemon or half tomatoes if so desired. This is served as a fish dish for dinner or luncheon. Frog Legs ( Pattes de Grenouilles ) a la Poulette Select nice large frog legs; clean and wash well; cut in large pieces; put in a pan with one and a half cups milk, pepper, salt, and two bay leaves. Put on stove to simmer for about fifteen minutes. THE SWEDISH, FRENCH Put into a saucepan one large tablespoon butter, one heaping table¬ spoon flour; stir until smooth; add the milk from the frog legs, half cup Rhine wine, juice of half lemon, pepper and salt to taste. Beat until nice and smooth; add the frog legs; then add half cup of cream that is mixed with yolks of two raw eggs. Shake pan until it begins to boil; add another small tablespoon butter, care¬ fully, while shaking the pan. Serve with half moons of pastry all around. Garnish with parsley

Cook this with the app: pantry check, scaling, and the assistant.