Procure about two dozen dressed frogs of even
size, cut off the feet, and wash them well. Wipe
them with a cloth, place them on a dish, season with
pepper and salt, sprinkle with a little chopped
parsley,, olive oil, and lemon juice. Stand the
dish on the ice for half an hour. Have ready some
frying batter ; dip each into the batter, and fry a
nice fight brown in hot fat ; drain, dish up, garnish
with Med parsley, and serve.
COCKLE PATTIES, AMERICAN STYLE.
Petites BoiicMes de Bucardes a V AmSricaine.
Put as many prepared cockles as you require
into a stewpan, add sufficient rich white sauce
to cover the cockles, season with salt and pepper,
and add a Httle essence of anchovy to flavour.
Thicken with a tablespoonful of bechamel sauce,
and let all simmer for a few minutes, and fill up
some patty cases, which have been previously
lined with puff paste crust. Bake in a moderate
oven, dish up, and serve hot.
HERRING ROES ON TOAST.
Laitances de Harengs a la Broehe.
Ingebdibnts. — 8-10 soft roes of herrings, 2
slices of toasted bread, 1 oz. anchovy paste, 1 oz.
butter, 1 teaspoonful lemon juice, a good pinch of
Krona pepper, or salt and cayenne, 1 shallot.
Method. — Place the herring roes in a well
buttered saute-pan, sprinkle over the shallot.
94 SAVOURY DISHES OF FISH.
previously chopped and fried in butter ; add the
lemon juice, cover with a piece of buttered paper,
and bake in a quick oven for about eight minutes.
