Frogs' Legs a la Osborn

Cut a pound of thighs in two to divide them, then each leg in two at the joint; season with salt and pepper and fry them in some butter with a teaspoonful of chopped up onions, a finely shred green pepper, two peeled tomatoes cut into eight pieces, four ounces of finely minced mushrooms and one gill of espagnole sauce (No. 414), cover and set the pan in the oven for fifteen minutes, then dress the frogs' legs, reduce the sauce and pour it over, sprinkling the top plentifully with chopped parsley, then serve.