Frog or Oyster Croquettes

Saute some frogs' legs with butter in a pan over a brisk fire; season, take off all the meat from the bones to obtain one pound; cut in small squares, have half a pound of cooked and well-dried mushrooms, cut them into quarter inch squares, and mix them with a quart of well seasoned and reduced bechamel and cream sauce (No. 411); incorporate two ounces of butter, and toss the salpicon in the sautoire. Let the preparation get thoroughly cold, and then form it into balls an inch and a half in diameter; flatten them down to half an inch in thickness, dip them in eggs and bread-crumbs, and fry them a fine golden color, then drain and serve on folded napkins with fried parsley.

Oyster Croquettes.—Instead of frogs blanched oysters may be substituted after removing the hard parts, and dividing them into squares; saute them, drain off the butter and finish the same as the frogs.