Frogs' Legs
Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare.
Frogs' Legs à la Béchamel Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and sauté. Serve on slices of buttered toast, with Béchamel Sauce.
Frogs' Legs à l'Allemande Remove skins from frogs' legs, season with salt, pepper and lemon juice, and cook in butter five minutes. Add one cup white stock, and simmer until tender. Serve on hot buttered toast, with Allemande Sauce.