The Swedish, French, American cook book

Frog Legs (Pattes de Grenouilles ) a la Bearnaise Select nice frog legs; clean and wash well; put in a saucepan with some sherry and water to boil from fifteen to twenty minutes. When done, leave in the juice until cold; remove meat from the legs; put it on a plate with some butter and a squeeze of an onion; put in oven to get hot. In the meantime, heat some little silver or china shells, or ramequin cups. Make a rich bearnaise sauce, adding the juice from the frog legs; fill the cups or shells with the meat; put the bearnaise sauce on the top; arrange on a paper doily or napkin; garnish with lemons all around. Serve as an entree for dinner or luncheon. The top of each shell or cup can be garnished with a cross of heavily cut strips of truffles. Frog Legs (Pattes de Grenouilles ) a la Perigord Select nice large fresh frog legs, clean and wash well; put on stove and cook with half cup Rhine wine, half cup sherry, pepper and salt to taste, two sliced onions, and one and a half cups water. Let simmer for about fifteen minutes; when done, remove the legs; put them carefully on a buttered pan. Make a rich Perigord sauce from one spoon of butter, two tablespoons flour, and the liquid that the frog legs are cooked in. Color with kitchen bouquet and season to taste. Cover the frog legs with this sauce; put in oven and cook until nice and glossy. Serve on a rice foundation with white truffle sauce in the centre. Delicious entree for dinner or luncheon. Frog Leg Pie with Mushrooms a la Howard Pate de Pattes de Grenouille aai Champignons, a la Howard One pound frog legs and one pound mushrooms; peel mushrooms; wash and clean legs and cut them in pieces. Put on stove with two cups milk to cook from ten to fifteen minutes. Take a tablespoon butter, two tablespoons flour. add the milk from the legs and mushrooms; flavor with sherry, pepper and salt to taste. Add legs and mushrooms. When ready, add half cup rich cream. Place on a warm platter the hot pie crust that has been made from puff paste; put the cover on; garnish with parsley and lemons around. Serve for dinner or luncheon as an entree. MEATS' t Viandes) BEEF ( Boeuf ) Beef is the meat from an ox or a cow. which is called a calf until it is eight to ten months old; after which the meat becomes young beet. Beef should hang three to four weeks. It is split and divided into different parts, such as: Round of Beef Porterhouse roast Neck Top sirloin First cut Liver Sirloin steak Second cut Kidney Porterhouse steak Chuck roast Tail Delmonico steak Chuck steaks Soup meat The hind quarter is cut off, which leaves the shin, which is used for soup, jellies, and aspics. The round of beef is used for pot roast, boeuf a la mode, boiled beef. Hamburger steaks, meat balls, corned beef, round of steaks, beef juice, also for clearing meat for soups and beef. etc. Next to the round of beef is the top sirloin . then flat bone steak, which has no fillet running through it and is generally used for the kitchen table as steaks or roast. The sirloin steak has a fillet.