Frogs' Legs Royer

Fry in two ounces of butter, one pound of trimmed frogs' legs with a teaspoonful of chopped onions added; when done, cover them with an espagnole sauce (No. 414) and half as much tomato sauce (No. 549); reduce and season to taste. Broil some slices of bacon, cut them up into squares; dress the frogs' legs, dredge over with chopped parsley and surround with the pieces of bacon to form a border.

LOBSTER (Homard).

A large sea crawfish, the cuirass being strewn with blue spots more or less big on a reddish foundation which covers a white tissue. This crustacean is not very fleshy, feeds but little and is very difficult to digest; when cooked it turns red. Its claws and tails are the only meaty parts and are excellent for food.

Spiny Lobster (Langouste), Palinurus Locusta.—The spiny lobster has two large horns in front of its eyes, two others underneath and it is with these it catches and draws toward it the fish on which it feeds. Its back is covered with prickles and very rough. During the winter this crustacean lives in the deep ocean and is very common in the Mediterranean sea. Its meat can only be digested by robust stomachs and it always requires to be highly seasoned.