Frogs Fried

Ingredients

• 12 well-cleaned frog legs
• 1 tablespoonful salt
• dust with flour
• dip in beaten egg
• roll in bread crumbs
• fry in hot fat

Method

1. 1

   Season frog legs with salt and let sit for 30 minutes.

2. 2

   Dust with flour, dip in beaten egg, and roll in bread crumbs.

3. 3

   Fry in hot fat until golden brown.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 92. The excerpt below is the record exactly as published.

ped in beaten egg and rolled in cracker dust, then fried ; some prefer to dip them in a batter made the same as for Clams Fried in Batter. Soft-shell Grabs ft la Maitre d'H6teL— Clean, wash well, and wipe dry 6 soft^shell crabs; brash over with melted batter or oil, season with 1 even tablespoonfol salt, Vt even teaspoonfnl pepper ; pat them on a broiler, and broil over a clear fire about 5 minutee FB0Q8. 189 on each dde. Serve at onoe on a hot digh on buttered toast with 1 otinoe maitre d'hdtel batter spread over. In place of toast, 6 small dices of bread fried in butter may be laid under the orabs. FROGS. In season the year round; they are considered best from June to October. Frog8^ Fried. — Season 12 well-cleaned frog legs with 1 table- spoonful salt, let lie 7^ hour ; then dust with flour, dip in beaten ^g, and roll in bread crambs; fry in hot fat to a fine color, and serve with Tartar sauce k PaHemande. Frogs & PEspagnole*— Season 12 frog legs with 1 tablespoon- ful seasoning salt, put into a dish with the juice of 1 lemon, and let lie 1 hour ; then place a saucepan with 2 ounces butter over the fire, add 1 fine-chopped onion, a small clove of crushed garlic, Y^ fine- chopped green pepper, cook 5 minutes ; add the frogs, cover and cook 10 minutes ; add 3 fine-cut ripe tomatoes and Yt cupful small mushrooms, cover and cook till tender. Serve with boiled rice. If mushrooms are not at hand they may be omitted. Frogs ft la Ponlette. — Season 12 well-cleaned and washed frogs with 1 tablespoonful seasoning salt. Melt 2 ounces butter in a low, wide saucepan, put in the frogs, add 4 tablespoonf uls white wine, cover and cook till done without browning. Place a small saucepan with 1 ounce butter over the fire, add 1 tablespoonful flour, cook 3 minutes ; add 1 Ys cupful white broth, Yi cupful mushroom liquor, a small bouquet, and 1 even teaspoonf ul salt ; boil 5 minutes ; remove the bouquet ; mix the yolks of 2 eggs with the juice of Yi lemon, draw the saucepan from the fire, add slowly the yolks and lastly 2 tablespoonfuls cream ; dress the frogs on a hot dish, pour the sauce over, and garnish with toasted bread or croiitons. Frogs fried in Batter. — Prepare the frogs as in foregoing recipe ; mil the yolks of 2 eggs with Yt cupful milk, 2 tablespoon- 140 SEA FOOD, Etc. fulfl flour, a little batter and salt, adding lastly the beaten whites; dip the frogs into this batter, and fry in boiling fat to a fine color, a few at a time. Serve with tomato sauce, sauce 4 I'aUemande, or Tartar sauce. Frogs broiled h la Maltre d'HOteL— Procure 12 large well- cleaned fresh frogs, wash and wipe well ; mix 1 tablespoonf ul sal

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