Frites (Frog Legs)

Ingredients

• legs only
• acidulated salt water
• little oil
• juice of lemon
• salt
• fresh-ground pepper
• chopped fines herbes
• light batter

Method

1. 1

   Soak the legs in acidulated salt water, marinate with oil, lemon juice, salt, pepper, and fines herbes, dip in light batter, and fry.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 71. The excerpt below is the record exactly as published.

salted water, and served with oyster sauce and plain Parisian potatoes. Andalouse — Supreme, poached, served with vin blanc sauce over and tomato sauce round, pimentoes over. Dieppoise — Sliced and baked, served with Dieppoise sauce and garnish. Dimitri — Supreme, poached, vin blanc sauce over, with anchovy fillets lattice fashion, potatoes round. Don Carlos — Supreme, done as whiting Don Carlos. Flamande — Darnes baked with white Bordeaux and fines herbes, lie. Nantaise — Supreme, farced, served with Normande sauce and parsley. Niverne — Supreme, as Dimitri, chopped truffe on top. Portugaise — Supreme, poached with fines herbes, eschalots, tomatoes, liquor reduced and lie, chopped parsley over. Provengale — Supreme or slices, baked with eschalots, oil, garlic flavour, tomatoes and mushrooms, juice of lemon. Poissons (Fish). 1 77 Peine — Darnes, poached, served with cream sauce and quenelles. Vierge — Supreme, poached, served with cream sauce, tarragon, and chervil over. Whitney— Slices, poached, served with Normande sauce, garnished with potato, croutons, and grilled bacon. Mortte (Salt Cod). Brandade — Boiled, pounded to a puree with the addition of olive oil and hot milk, garlic flavour, served in timbales with croutons. Creole — Boiled, flaked, served in timbales with fried sliced onion, tomato, and pimento, beurre noisette over. Kedgeree is made with cod, turbot, salmon, soles, etc., or smoked haddock, boiled, flaked, and mixed with cream sauce and boiled rice, gar- nished with quarters of hard eggs. Kedgeree d VIndienne — As above, curried. BlanchaiLle (Whitebait). This delicate fish should be washed in iced water in which a little flour has been mixed, drained, well floured, fried in boiling hot fat, and seasoned with salt (plain), cayenne pepper (devilled), curry powder (Madras), Nepaul pepper (a la Nepaul). Rouget (Red Mullet). Baron Brisse — Grilled, masked with maitre d’hotel, noisette potatoes round. N 178 The New Practical Cookery Guide. Bordelaise — Cooked a la Meuniere, and served with Bordelaise sauce. Chesterfield — Poached, served in cases, lobster sauce over, with sliced lobster and truffe. Don Carlos — Prepared as whiting Don Carlos. En Caisses — Baked, served in cases with Genevoise sauce. En Papillotte — Poached, masked with d’Uxelles, wrapped in oiled paper and grilled. Frangillon — Grilled, served on long anchovy croutes, garnished with straw potatoes and fried parsley round, tomato sauce mixed with anchovy butter apart. Fenouil — Marinated with chopped fennel, 'oil, and juice of lemon, salt and fresh -ground pepper, wrapped in oiled paper and grilled. Grenobloise — As sole Grenobloise. Juive — Cooked in batter (pate a frire), tomato sauce apart. Jules Janin — Farced, baked, and served in cases with Genevoise sauce, and truffe over. Marechale — Filleted, breadcrumbed a l’Anglaise and sauteed, garnished with pointes and truffe on top. Marseillaise — Baked with oil, chopped onion, toma- toes, fines herbes, flavour of saffron and garlic, lemon juice, reduce liquor, and serve over fish. Maryadel — Filleted, floured and sauteed in oil, served with vin blanc sauce over, Genevoise sauce round, garnished with croutons and cepes sautes. Nantaise — Grilled, served with Chateaubriand sauce over, garnished with lemon. Nigoise — Grilled, served with Ni<;oise garnish. Poissons (Fish). 179 Olga — As Bercy, with a julienne of truffe on top. Orientale — Baked with fines herbes, dice of tomatoes, saffron flavour, lie and garnished. Polonaise — Baked, with fish liquor, lie cream and yolk masked, Polonaise crumbs on top. Portugaise — Baked, with white wine, fines herbes, and tomatoes, lie and masked, garnished. Provengale — Baked with fines herbes, tomato sauce, garlic flavour, cucumber garnish. Theodora — Farced, baked, masked with vin blanc sauce. Trouville — Baked with white wine, served with Col- bert sauce. Venitienne — Baked, masked with Venitienne sauce, olive and mushroom round. Maquereau (Mackerel). A V Anglaise — Boiled, and served with fennel sauce. Berte — Baked, and served with Choron sauce. Boulonaise — Baked, garnished with mussels, oysters, and soft roe, vin blanc sauce, with fines herbes over. Caen — Farced, baked, served with fines herbes sauce. Calaisienne — Cooked in papillotte with maitre d’ hotel. Chanoise — Farced fillets, poached, vin blanc sauce, with shrimps over. Flamande — Baked, and served with mustard sauce and potatoes. Orientale — Done as rougets Orientale. St. Jean — Baked, and served with Ravigotte sauce. Venitienne — Poached fillets, masked with Venitienne n 2 sauce. 180 The New Practical Cookery Guide. Eperlan (Smelt). Africaine — Baked, with tomato juice, dice of sweet red pepper, and little mustard mixed, lie with butter. A VAnqlaise — Split, boned, and done as whiting a 1’ Anglais e. Au Vin Blanc — As sole Yin Blanc. Baron Brisse — Grilled, masked with maitre d’hotel butter, noisette potatoes round. Boitel — Poached with chablis, fines herbes, and chopped mushroom, lie butter and cream. Brochette — Skewered, dipped in milk, floured, and fried. Juive — Fried in batter with oil, Tar tare sauce apart. Meuniere— As sole Meuniere. Mousse d ’ — Pounded, made into farce, well seasoned, finished with cream, poached in moulds, and served with cream fish veloute. Polonaise — Farced, baked, Polonaise butter and crumbs over. Richelieu — As Meuniere, chopped truffle over. Grenouilles (Frogs). This Continental dish is served in places abroad and in America, and for the benefit of amateurs a few recipes are given to show how they are prepared. Fi dcassee — When soaked, poached with white wine, onions, and seasoned, the liquor reduced, lie with veloute and cream, and served in timbales with a few sliced mushrooms and parsley. Poissons (Fish). 181 Frites — The legs only are used, skinned, soaked in acidulated salt water for a few hours, then marinated with little oil, juice of lemon, salt, fresh-ground pepper, and chopped fines herbes, dipped in light batter

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