=Terrapin à la Newburg= is prepared exactly the same as above (No. 397), only substituting two raw egg yolks for the three boiled egg yolks, and adding two sound, sliced truffles while heating.
=398. Broiled Frogs.=--Select eighteen good-sized, fine, fresh frogs, pare off the feet neatly, then lay the frogs on a dish, and pour two tablespoonfuls of sweet oil over, season with a pinch of salt and a pinch of pepper, and squeeze in the juice of a fresh lemon. Roll them around several times in their seasoning, then place them nicely on the broiler, and broil them for four minutes on each side. Take them off, and dress them on a hot dish, pouring a gill of maître d’hôtel butter (No. 145) over, and send to the table immediately.
=399. Frogs à la Poulette.=--Procure eighteen pieces of medium-sized, fine, fresh frogs; pare off the claws, then place the frogs in a sautoire with two ounces of butter, seasoning with a pinch of salt and a pinch of pepper. Add half a glassful of white wine, cover, and let cook on a brisk stove for five minutes, then add a pint of Hollandaise sauce (No. 160), and two teaspoonfuls of finely chopped parsley, and a little lemon juice; mix well for two minutes, but do not let it boil again; then serve the frogs on a very hot dish.
=400. Fried Frogs.=--Select eighteen fine, fresh, medium-sized frogs; trim off the claws neatly, and put the frogs in a bowl. Marinade them with a tablespoonful of vinegar, the same of sweet oil, a pinch of salt and a pinch of pepper; mix well together in the bowl, then immerse them in frying batter (No. 1185). Plunge the frogs into very hot fat, one by one, and let fry for five minutes; then drain, and dress them on a hot dish with a folded napkin, decorating with a little parsley-greens. Serve with any desired sauce.
=401. Frogs à l’Espagnole.=--Trim nicely eighteen fine, fresh, medium-sized frogs’ feet; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add half a glassful of white wine. Let cook for five minutes, then put in it half an empty green pepper and two freshly peeled tomatoes, all cut up into small pieces; cook for ten minutes longer, then dress the frogs on a hot dish, and send to the table.