Broiled Frogs’ Legs

Prepare eighteen frogs as follows: Lay the frogs on their backs. Make a long
incision from the neck along the side of the belly; make another at right angles across
the middle of the belly, dissect cut the entrails and cut away the head, leaving only
the back and legs. Skin the frogs and chop off their feet, wash them thoroughly and
blanch in scalding salted water. Then lay the hindquarters’ on a dish and pour over
two tablespoonfuls of sweet oil, seasoning with salt and pepper and a little lemon
juice. Roll the frogs around several times in this seasoning, place on a broiler and
broil for four minutes on each side. Take them off, arrange on a hot dish and serve
with a gill of maitre d’hotel sauce poured over.