Shells of Frogs' Legs

Fry in butter one pound of frogs' legs without letting them acquire a color; butter some shells (Fig. 438), bread-crumb the insides, and fill the bottoms with a cream bechamel (No. 411); place on top cooked and minced mushrooms, and over this the boned frogs' legs; cover with more bechamel, make another bed of mushrooms and frogs, and finish with bechamel; dredge the tops with bread-crumbs fried in butter, set them in the oven, and when very hot and nicely browned serve at once on folded napkins.