Frogs
Only the hind quarters of frogs are cooked. Wash and dry them; skin and dip them in milk; sprinkle with salt, pepper and flour and fry in boiling hot fat. Or put them in a saucepan with butter, a sprinkling of flour and pepper and salt. Shake over the fire for a moment; add a little water; simmer until tender and almost dry; then add a cup of cream and a large lump of butter rubbed together with a little ficur. Bring to a boil and serve. •