nd half a
pound of cleaned fresh mushrooms. Cook for two minutes. Thicken
with the yolks of two eggs beaten with one tablespoonful of butter
and two of cream. Fill a baking-dish lined with pastry, cover with
crust, and bake.

BROILED FLOUNDER A LA CHIVRY

Cut the flounder into fillets as previously directed. Soak for
an hour in a marinade of oil and lemon-juice, seasoned with salt,
pepper, onion, and parsley. Dip in crumbs and broil, basting with
oil. Serve with quartered lemon.

FLOUNDER WITH WHITE WINE SAUCE

Put the prepared fish into a baking-dish
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with two tablespoonfuls of butter, two cupfuls of white wine, and
salt and pepper to season. Cover and cook for twenty minutes, adding
more water if necessary. Drain the fish, thicken the gravy with a
tablespoonful of flour cooked in butter, bring to the boil, add
the juice of a lemon and two tablespoonfuls of butter, pour over
the fish, and serve.

FLOUNDER AU GRATIN

Fry in butter chopped parsley, shallot, and button mushrooms. Season
with salt and pepper and spread on the bottom of a baking-dish. Lay
on them a trimmed flounder, cover with crumbs, dot with butter,
moisten with white wine, and cook carefully. Serve in the same
dish.

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TWENTY-SEVEN WAYS TO COOK FROG LEGS

FRIED FROG LEGS--I

Beat the yolk of an egg with a cupful of milk and add flour enough
to make a smooth batter. Dip into the batter frog legs which have
been marinated in oil and vinegar, and fry in deep fat.

FRIED FROG LEGS--II

Clean, season with salt and pepper, dip in egg and crumbs, and fry
in deep fat. Serve with Tartar Sauce.

FRIED FROG LEGS--III

Parboil for three minutes, drain, wipe dry, dip in crumbs, then
in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve
with a border of green peas, or with Cream Sauce.

FRIED FROG LEGS--IV

Parboil for five minutes, blanch in cold
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water, drain, and wipe dry. Season with salt and pepper, dredge
with flour, and saute in butter. Serve with a garnish of fried
parsley.

FRIED FROG LEGS--V

Soak the prepared legs in milk for fifteen minutes. Dip in seasoned
flour without wiping and fry in deep fat.

FRIED FROG LEGS--VI

Parboil for five minutes in salted and acidulated water. Drain,
dip into beaten egg, then in corn-meal, and fry golden-brown in
salt pork fat.

FROG LEGS SAUTE

Put a tablespoonful of butter into a saucepan, and when it bubbles
put in the frog legs with a s