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page 55
PREPARATION.--1st. Clean, brush and wash the mussels. 2d. Place them in a sauce
pan with 2 tablespoonsful hashed parsley, very little salt, some white pepper.
Let cook on a bright fire for about five minutes and serve with the shells in a
hollow dish.
148. MOULES A LA POULETTE.
MUSSELS A LA POULETTE.
Mussels.......2 quarts.
Butter........1/4 lb.
Flour.........1 tablespoonful.
Lemon.........1.
Yolks........2.
White wine....1/2 pint.
White pepper..A little.
Time.--1/2 hour.
PREPARATION.--1st and 2nd. Same as above but take off one shell on two, then do
as indicated for the Oysters a la Poulette, No. 146.
FROGS.
149. GRENOUILLES FRITTES.
FRIED FROGS.
PROPORTIONS.--For five persons:
Frogs.........3 dozen.
Milk..........2 glassesful.
Flour.........3 tablespoonsful.
Lemon.........1.
Butter........Enough to fry with.
Time.--1/2 hour.
PREPARATION.--1st. Have ready skinned frogs or do as follows: Skin the frogs,
keep only the hind legs and the quarters, and let them stand in fresh water for
one hour to whiten the flesh. 2d. Dip them in milk, roll in flour and then fry
in butter until well colored. Serve with a lemon cut in flour.
150. GRENOUILLES A LA POULETTE.
FROGS A LA POULETTE.
PROPORTIONS.--For five persons:
Frogs.......3 dozen.
Butter......1/2 lb.
Flour.......2 tablespoonsful.
White wine..1 glassful.
Stock.......1/2 glassful.
Yolks.......2.
Parsley.....1/3 handful.
Time.--1/4 hour.
PREPARATION.--1st. Do as 1st. No. 149. 2d. Stew in 3 tablespoonsful butter, 1
glassful white wine, 1/2 glassful stock; boil on a bright fire for 5 minutes,
add 1/4 lb. butter mixed with two tablespoonsful flour, and when ready to serve
add 2 yolks, the juice of a lemon and 1 tablespoonful hashed parsley.
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