Place these
regularly, and they will afford a pleasant Variety both to the Eye and the
Taste.
_Frogs,_ a white _Fricassee_ of them. From Mr. _Ganeau._
Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and
cut off the Feet, and boil them tender in a little Veal-Broth, with whole
Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon
Peel. Stew these with a Shallot, till the Flesh is a little tender; then
strain off the Liquor, and thicken it with Cream and Butter; then serve
them hot with the Cream, and some Mushrooms pickled, toss'd up with the
Sauce, they make a very good Dish, and their Bones being of a very fine
Texture, are better to be eaten than those of Larks. But we have in many
Places an Aversion to them, as, in some others, some People have to
Mushrooms.
_Frogs,_ in a brown _Fricassee._ From the same.
Prepare the Frogs as before, and flour them well; then put them into a Pan
of hot Lard, and fry them brown. Then take them and drain them from the
Liquor they were fry'd in, and make a Sauce for them of good Gravey, some
Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an
Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt.
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