Fried Frogs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the Frog Legs about three minutes in boiling water with a half cup of lemon juice and salt. Take out of the water and dry with a clean towel. Season with salt and pepper and dip into a batter...
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Ingredients
- ½ Cupful of Lemon Juice
- 2 Eggs
- A Cupful of Sifted Bread Crumbs
- Parsley, Sliced Lemon and Radishes to Garnish
- Salt
- Pepper
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