Missouri - The Show Me State, State flower: Hawthorn

1. Missouri Poppyseed Twist
2. Oxtail Soup
3. Asparagus Salad
4. Pigeons de Marais - Marsh Pigeons (Frog Legs)
5. Snap Beans with Tomatoes
6. Ozark Pudding

Pigeons de Marais - Marsh Pigeons (Frog Legs) - Serves 4

Actually this is a crabmeat and frog's legs fricassee, but the euphemistic name was coined to prevent the mention of the word "leg" in front of Victorian ladies whose delicate sensibilities would be offended by the use of such a vulgarism.

4 medium mushrooms, sliced thin
4 Tbsp butter
1 shallot, minced
2 Tbsp dry white wine
2 Tbsp flour
1 cup milk
½ cup fresh lump crabmeat
12 jumbo frog legs
½ tsp salt
¼ tsp cayenne
½ tsp dried tarragon
1 egg yolk
1 Tbsp heavy cream
2 Tbsp dry sherry
2 tsp applejack
4 tsp mixed grated cheddar cheese and bread crumbs

Soak frog legs in water to cover for 2 hours. Drain, dry well and de-bone. Sauté the shallot and mushrooms in 2 Tbsp of the butter. Add white wine and frog meet and simmer for 5 minutes. Remove from skillet and keep warm.

Melt remaining butter and blend in flour. Off heat, stir in milk, whisk well, return to heat and let thicken, stirring constantly. Add mushrooms, shallot and frog meat mixture, crab meat, salt, pepper, tarragon and sherry.

Beat egg yolk with a little cream; gradually warm it with some liquor from the cooking mixture and then combine them.

Place in baking dishes (or one large dish if preferred), sprinkle with the cheese bread crumb mixture, put under broiler and serve when bubbling and golden.

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