Fried Frogs' Legs

Ingredients

• eighteen frogs' legs
• one tablespoonful of vinegar
• one tablespoonful of sweet oil
• salt
• pepper

Method

1. 1

   Marinate frogs' legs in vinegar, oil, salt, and pepper.

2. 2

   Dip in batter and fry in hot fat for five minutes.

3. 3

   Serve with a folded napkin.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 38. The excerpt below is the record exactly as published.

one tablespoonful of finely chopped parsley. Remove the small claws, put them in a g^oup in the center of the dish, and arrange the bodies round, garnishing all with a few sprigs of parsley. The sauce must be served separately. Crayfish Mariniere. Remove the small claws from a dozen or two of crayfish, place them in a stew- pan, and boil with wine until done. Drain off the liquor, allow it to settle, and then pass it through a fine sieve to clarify it. Take an onion, chop it up finely, and fry gently so that it does not color at all. Pour on a little of the crayfish liquor and also a little wine, and boil for three minutes. Next put in a lump of butter worked into some breadcrumbs and finely-chopped parsley to thicken it, and finally add a little cayenne and the juice of a lemon. Place the crayfish on a dish and pour the sauce over. Crayfish Patties. Place two dozen crayfish into a stewpan with a little salt, a few peppercorns, some finely chopped vegetables, a bunch of parsley and a little vinegar or white wine ; cover over the pan, place it on a good fire and when the fish have cooled a little re- move the meat from the tails and claws and cut it up into small pieces, placing them in a small stewpan and thickening with a little white sauce. When wanted for serving fill a dozen or so of (bouch^es) patties with the preparation and garnish with lobster coral and parsley. Timbale of Crayfish. In order to have this dish sufficient for a large party a great number of crayfish are required for it. Having picked out the tails of something like one hundred and fifty crayfish, brush each one over with some warmed crayfish butter. Have ready some very c\ear savoury jelly and a large timbale mould ; warm the jelly to the liquid state, pick up each tail with a larding needle and dip into the jelly ; then arrange them neatly around the mould; the jelly will cause them to adhere. When the top is reached (remember the mound will be upside down and should be packed in ice) leave the jelly fixmg the tails to set. Pick out all the meat from the claws and bodies and chop up very finely; mix this mince with enough warm jelly to fill the timbale and leave that also to set. When the jelly is firm, dip the mould for an instant in tepid 98 SHELL-FISH. water, wipe it and then turn the timbaie out on to a dish. Garnish with croutons of jelly and an attelette decorated with truffles. Edible Snails. Snails are cleaned by placing them in boiling water with some wood ashes and leaving them until they have thrown their cover wide open which will take about a quar- ter of an hour ; they should then be removed and picked carefully out of their shells with a fork. Put them in a basin of tepid water and leave for two or three hours. Afterwards rub them well in the hands and wash them in several changes of cold water, The shells are put in warm water, scrubbed with a brush and then wiped dry. Baked Edible Snails. Work one tablespoonful of chopped parsley into two ounces of butter, and season with one saltspoonful of salt, one-half saltspoonful of pepper, and a small quantity of grated nutmeg. Put a piece of the prepared butter into each of the shells (there should be about twenty-five shells for the above quantity of butter), then put a snail into each of the shells, and another piece of butter on top. Lay the snails close together in a cast iron pan, the mouths of the snails upwards, and not one upon another ; cover the pan so as to render it air tight, and put it into a moderate oven. When the parsley begins to look dark, the snails will be sufficiently cooked. Arrange the snails on a hot dish with a folded napkin, leaving them in their shells, and serve as hot as possible. Edible Snails, Bourgoyne. Take some Bourgoyne edible snails, disgorge them with a little salt for two or three days, wash several times in cold water, strain and place them in a stewpan covering them with water. Add a bunch of sweet herbs, some cloves and whole pepper tied in a cloth, and salt to taste ; cook until the snails fall from their shells, empty them, clipping off their tails, and cleaning the shells well. Mix together some shallots, parsley and butter, and chervil chopped very fine ; put this into a bowl with an equal quantity of sifted breadcrumbs and one wineglassful of white wine, season to taste with pepper and salt, and knead well. Partly fill the shells with this mixture, replace the snails, and complete the filling with more of the kneaded butter ; spread breadcrumbs over, and lav them on a baking dish, the opened part on the top. Brown in the oven for four minutes, and serve on a dish with a folded napkin. Baked Frogs' Legs. Prepare and clean one do7.cn frogs' legs, put a thick layer of minced mushrooms and sifted brown breadcrumbs in a baking dish, lay the pieces of legs on them, season with salt and pepper, strew a few sweet herbs over, also more sifted crumbs, put two or three small hits of lemon peel on the top. squeeze over the juice of a lemon, and SHELL-FISH. 99 pour in about one breakfast cupful of brown g^avy. Cover the whole with a sheet of buttered paper and bake for half an hour in a moderate oven. When cooked, brown them under a salamander, and serve in the same dish. Broiled Frogs' Legs. Prepare eighteen frogs as follows: Lay the frogs on their backs. Make a long incision from the neck along the side of the belly; make another at right angles across the middle of the belly, dissect cut the entrails and cut away the head, leaving only the back and legs. Skin the frogs and chop off their feet, wash them thoroughly and blanch in scalding salted water. Then lay the hindquarters on a dish and pour over two tablespoonfuls x>f sweet oil, seasoning with salt and pepper and a little lemon juice. Roll the frogs around several times in this seasoning, place on a broiler and broil for four minutes on each side. Take them off, arrange on a hot dish and serve with a gill of maitre d'hotel sauce poured over. Fricasseed Frogs' Legs. Prepare twelve saddles or hindquarters of frogs as above and put them in a flat- bottomed saucepan with a little butter and a very small quantity of iinely-minced shallot. Place the pan on the fire and cook until the butter begins to brown, then pour over a teacupful of sherry, cover the pan and stew for twenty minutes; skim off most of the butter and add cayenne and salt to taste. Put the yolks of four eggs and two tablespoonfuls of cream in the stock-to thicken, mixing the eggs in a little of the hot liquor before adding them, and as soon as the contents of the pan show signs of boiling remove it from the fire. Place the frogs on a dish with the legs sticking out all around and the thick part forming a circle in the center; strain the sauce and pour it over them. The wine and eggs are not always used in the cooking. Fried Frogs' Legs. Prepare eighteen frogs' legs and put them in a bowl with a marinade composed of one tablespoonful each of vinegar and sweet oil and salt and pepper

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