Picayune Frogs a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
Take a half-dozen fine Louisiana Frogs, the more delicate the better. Cut off the hind Legs and skin. Scald the Legs in boiling water, seasoned with salt and lemon juice. Then take out and dry with...
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Ingredients
- A Half-Dozen Picayune Frogs
- 3 Eggs
- A Cupful of Sifted Bread Crumbs
- A Tablespoonful of Butter
- A Tablespoonful of Flour
- 2 Gills of Milk, or Fresh Cream
- ½ of an Onion, Chopped Very Fine
- Salt
- Pepper
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