This recipe comes from Maylie’s Table d’Hote Recipes, compiled and written by Eugenie Lavedan Maylie. She was the daughter-in-law of the co-founder of famous Maylie’s Restaurant, once located at Poydras and Dryades in New Orleans. We have not adapted the recipe at all.
According to New Orleans: The and Now by Richard Campanella, and Marina Campanella, Maylie’s Restaurant was open for 110 years – it was founded in 1876 by two market workers and it finally closed on December 31, 1986. “The restaurant’s last owner, Willie Maylie, grandson of the founder, said in a 1992 interview with Bill Grady of the Times-Picayune, ‘I dream every night of that damned restaurant. Last night I dreamed that the old restaurant was full of people, and i was sitting at a table with two of my old customers, Judge Alexander Reynold and Paul Chazez, one of Huey Long’s fair-haired boys. When I think of things like that, I start to cry a little bit. Firfty-two years I was there.’” (New Orleans:Then and Now, 281)
Fried Frog Loaf*
“6 frog legs and breasts (the must be young), olive oil, lemon, parsley, butter, salt and pepper.
Clean, skin and scald frogs in boiling lemon juice and salt. Dry and sprinkle with pepper and salt, pass in cornmeal, and fry in a little hot oil. Cut a loaf of bread in half, remove some of the soft part, and toast the halves slightly. Spread with some butter, place a few lettuce leaves on one half and lay on this fried frogs. Garnish with pickle and lemon parsley. Place other piece of bread on top and serve hot.”
*A note from OKRA: Additionally, you will need a loaf of New Orleans style French Bread, lettuce, pickles, cornmeal.
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