Ingredients:

6 large frog legs
boiling water
juice of 1/2 Lemon
salt and pepper (lightly)
2 eggs, well beaten
fine dry bread crumbs
fat, for deep frying
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup light cream
1/2 teaspoon salt
2 tablespoons minced onion
1 tablespoon minced parsley
1 egg, well beaten

Procedure:

Blanche frog legs in boiling water with lemon juice and salt and pepper. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs. Deep fry at 370° F for 2 to 3 minutes until legs are tender (check the temperature of the fat with a thermometer). Serve with onion sauce.

Ingredients:

1.5 kg. lean boneless pork
2 lemons, salt and pepper
1 onion, finely chopped
3 cloves of garlic, crushed
1 stalk celery; 2 carrots, cleaned ; chopped into chunks
250 ml. white wine
2 bay leaves
6 whole black peppercorns
3 cloves
125 ml. olive oil

Procedure:

Rub meat with lemon juice and season with salt and pepper. Shape into a neat roll and tie with string. Heat olive oil in heavy pan with lid and brown meat. Add onions and garlic and sauté few minutes. Add rest of vegetables, seasonings and wine. Cover and simmer very slowly until tender, topping up with little more wine to prevent scorching. Let cool slightly before removing string and serve.

Ingredients:

1 medium size rabbit
85 grams (3 oz) bacon, in a piece
2 sprigs fresh rosemary
7 garlic cloves
200 ml. dry white wine
8 tablespoons olive oil
white vinegar
salt

Procedure:

Dip rabbit pieces into white vinegar for some moments, pat dry and put into frying pan without any fat. Roast for some moments on both sides over medium heat and take away. Chop bacon and 2 garlic cloves finely. Put olive oil into pan together with chopped ingredients, rosemary and remaining cloves of garlic, crushed. Add rabbit pieces and roast on both sides over medium heat for some minutes. Pour in wine, season to taste with salt and pepper, low flame to minimum and continue cooking half-covered until meat is tender. Add hot water if necessary.

Ingredients:

1 duck, cut into pieces
2 fresh young onions, finely chopped
4 tablespoons dried chives
2 tablespoons dried parsley
2 teaspoons dried sage
2 orange juice
20 peeled chestnuts
400 grams peeled tomatoes, cut into pieces
6 tablespoons extra virgin olive oil
1 little glass of lemon-flavored liqueur
salt

Procedure:

Let duck pieces fry lightly on all sides in olive oil and onions put in a large pan. Add lemon–flavored liqueur (limoncino) and let it evaporate partially. Add all aromatic herbs, orange juice and tomatoes. Season to taste with salt and keep on cooking, half-covered, until meat is tender and cooking juice is well retired. Add some boiling vegetable stock only if necessary. Add chestnuts 20 minutes before switching off gas.