There are two kinds on the market, the small marsh frog, and the large bull frog; the bull is the most convenient for use and trade, giving the guest most satisfaction, and the cook least trouble in preparation.

Fried Frogs, Tartar Sauce

The legs marinaded for an hour in lemon juice, salt and pepper, wiped, rolled in flour, then breaded and fried; served with tartar sauce, garnished with lemon slices and parsley.

Broiled Frog Legs

The legs marinaded for an hour in olive oil, lemon juice, salt and pepper, taken up, floured, broiled and basted with the marinade till done; served with Maitre D'Hotel butter, garnished with lemon and parsley.

Stewed Frog Legs With Peas

Frog legs blanched for a few minutes in salted vinegar water, then drained and put into a rich Veloute sauce, simmered till done; served with a border of sauteed green peas,

Fricassee Of Frog Legs

Frog legs lightly sauteed with butter and minced shallots, taken up, the butter then lightly browned, flour added to form a roux, moistened with chicken stock, brought to the boil, skimmed, seasoned with salt, red pepper and sherry wine, legs put back into it and simmered till done.

Southern Style Frog Legs

Frog legs sauteed with butter and minced shallots, then taken up; to the butter and shallots is now added a little raw lean ham cut in small dice, together with a chopped green pepper; when ham is nearly done, add two quarts of chicken consomme, a quart can each of okra and tomatoes, brought to the boil, a cupful of well washed rice then added; when rice is nearly done, the frog legs are put in and simmered till tender. It should be a thick stew. Served, the legs in centre of dish with the vegetables around as a garnish.

Frog Legs Saute, Provencale

The legs seasoned with salt and pepper, then sauteed with butter, taken up into a sautoir, covered with Provencale sauce, simmered till tender; served garnished with small stuffed onions and tomatoes.

Frog Legs Sautes, Poulette

The legs seasoned with salt and pepper, then sauteed with butter and minced shallots, taken up into a sautoir, covered with sauce Poulette, simmered till tender; served with the sauce, garnished with flageolet beans and fancy croutons.

Frog Legs Saute, Bordelaise

The legs sauteed with minced ham, garlic, shallots, thyme and butter, taken up, to the residue is then added sauce Espagnole with a glass of claret wine; this is then reduced to a demi-glaze and strained over the legs; served garnished with fried slices of beef marrow.

Southern Style Frog Omelet

Shredded frog meat left over from either of the four preceding receipts, mixed into a sauce camposed of one-third each of tomato, Espagnole and Creole sauce; a spoonful enclosed within a savory omelet; served with more of the frog meat down he sides.