Frog Legs A La Poulette

6 pair frog legs..

1 cup cream.

1/2 cup butter.

1 cup mushrooms.

1/2 teaspoon minced parsley.

12 pieces toast, cut diamond shape.

1 wine glass sherry. 1 tablespoon flour. 1 teaspoon salt. 1 pod pepper.

Boil frog legs with just enough water to cover them. When tender add mushrooms, cream, flour, butter, pars-ley, salt and pepper. Just before serving stir in sherry and serve on toast.

Fried Frog Legs

6 pair frog legs.

1 cup milk.

1 cup flour.

1/4 teaspoon cayenne pepper.

1/2 teaspoon salt.

1/4 teaspoon grated onion legg.

Boil frog legs with salt, pepper and onion. Make a batter of flour, milk and egg. Dip frog legs in this and fry until brown.

Serve with cream sauce or mayonnaise.