Take one and a half pounds frog legs; clean and wash well;
cut in large pieces; season with pepper and salt and leave in a cup
of Rhine wine to soak for about two hours. When ready add one
cup water; put on stove with one pound peeled button mushrooms
and the wine from the frog legs and cook from twelve to fifteen min¬
utes until tender. Put a tablespoon butter in a saucepan then a
tablespoon flour; stir until well mixed (adding the liquid from the
frog legs during the time). Cook about six to eight little shallots;
put one cup of tomato juice to the sauce; add the frog legs and
mushrooms, cooked shallots, three tablespoons sherry; mix half
cup cream with the yolks of three eggs✪ Frog Legs with Mushrooms a l’Espagnole; add it to the frog legs;
shake pan until thickened; add an extra tablespoon of butter,
pepper and salt to taste. Garnish with parsley. Serve inside a
rice border as an entree for dinner or luncheon.
Frog Legs ( Pattes de Grenouilles ) a la Hollandaise
About one and a half pounds frog legs; wash and clean well;
leave them in Rhine wine to soak for about two hours; put on stove
with a cup of water; let it simmer from twelve to fifteen minutes
until nice and tender. Make a rich hollandaise sauce✪ Frog Legs a la Hollandaise; instead of
water add liquid from frog legs to the hollandaise sauce; beat until
rich and frothy. Drain the legs; arrange in the centre of a
platter inside a border of bread rings; pour the hollandaise sauce
over them. Garnish with parsley.
Frog Legs ( Pattes de Grenouilles ) au Gratin
If for eight persons, take two pounds frog legs; wash and clean
well; put in two cups of milk and stew for about fifteen minutes.
Take a tablespoon butter, two tablespoons flour; when mixed, add
the milk from the frog legs; season with pepper and salt to taste.
AMERICAN COOK BOOK
135
Put into a souffle dish (or a casserole) one layer of frog legs on the
bottom, then a layer of sauce, then one layer of American cheese
mixed with a little Parmesan cheese. Repeat this until the dish
is full. Put some cheese and little bread crumbs on the top; bake
in oven from forty-five to fifty minutes. Serve as an entree for
dinner or luncheon.
Frog Legs ( Pattes de Grenouilles) a la Terrapin
Secure nice large frog legs; clean and wash well; cut in large,
pieces; put on stove with one cup sherry and one cup water to stew
from fifteen to twenty minutes, until well done and tender. Put a
tablespoon butter in a saucepan; add one tablespoon flour, then the
liquid from the frog legs; add four more spoons sherry, pepper and
salt to taste; then add one cup of cream that has been mixed with
three to four yolks of eggs. Shake pan until sauce commences to
thicken (be careful not to let it boil as it would curl); add another
tablespoon butter while shaking, putting a little in at a time.
Serve inside a noodle border; garnish with little artificial terrapin
eggs [see recipe* Artificial Terrapin Eggs].
Broiled Frog Legs (Pattes de Grenouilles grillees )
For broiling select nice large frog legs; clean and wash well; dip
in salad oil; sprinkle with pepper and salt; put on the broiler and
broil until golden brown; turn out of the broiler on nice pieces of
toast. Put on a platter; squeeze some lemon juice on and serve
with shirred butter around — flavored with lemon juice, and sprinkle
with chopped parsley. Garnish with lemons and parsley. Serve
with cucumber salad.
✪ Frog Leg Pie with Mushrooms a la Howard
Page 197 · 6 recipe records on this page
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take one and a half pounds frog legs; clean and wash well; cut in large pieces; season with pepper and salt and leave in a cup of Rhine wine to soak for about two hours. When ready add one cup water; put on stove with one pound peeled button mushrooms and the wine from the frog legs and cook from twelve to fifteen minutes until tender. Put a tablespoon butter in a saucepan then a tablespoon flour; stir until well mixed (adding the liquid from the frog legs during the time). Cook about six to eight little shallots; put one cup of tomato juice to the sauce; add the frog legs and mushrooms, cooked shallots, three tablespoons sherry; mix half cup cream with the yolks of three eggs; add it to the frog legs; shake pan until thickened; add an extra tablespoon of butter, pepper and salt to taste. Garnish with parsley. Serve inside a rice border as an entree for dinner or luncheon.
Frog Legs ( Pattes de Grenouilles ) a la Hollandaise
About one and a half pounds frog legs; wash and clean well; leave them in Rhine wine to soak for about two hours; put on stove with a cup of water; let it simmer from twelve to fifteen minutes until nice and tender. Make a rich hollandaise sauce; instead of water add liquid from frog legs to the hollandaise sauce; beat until rich and frothy. Drain the legs; arrange in the centre of a platter inside a border of bread rings; pour the hollandaise sauce over them. Garnish with parsley.
Frog Legs ( Pattes de Grenouilles ) au Gratin
If for eight persons, take two pounds frog legs; wash and clean well; put in two cups of milk and stew for about fifteen minutes. Take a tablespoon butter, two tablespoons flour; when mixed, add the milk from the frog legs; season with pepper and salt to taste.
Put into a souffle dish (or a casserole) one layer of frog legs on the bottom, then a layer of sauce, then one layer of American cheese mixed with a little Parmesan cheese. Repeat this until the dish is full. Put some cheese and little bread crumbs on the top; bake in oven from forty-five to fifty minutes. Serve as an entree for dinner or luncheon.
Frog Legs ( Pattes de Grenouilles) a la Terrapin
Secure nice large frog legs; clean and wash well; cut in large, pieces; put on stove with one cup sherry and one cup water to stew from fifteen to twenty minutes, until well done and tender. Put a tablespoon butter in a saucepan; add one tablespoon flour, then the liquid from the frog legs; add four more spoons sherry, pepper and salt to taste; then add one cup of cream that has been mixed with three to four yolks of eggs. Shake pan until sauce commences to thicken (be careful not to let it boil as it would curl); add another tablespoon butter while shaking, putting a little in at a time. Serve inside a noodle border; garnish with little artificial terrapin eggs [see recipe* Artificial Terrapin Eggs].
Broiled Frog Legs (Pattes de Grenouilles grillees )
For broiling select nice large frog legs; clean and wash well; dip in salad oil; sprinkle with pepper and salt; put on the broiler and broil until golden brown; turn out of the broiler on nice pieces of toast. Put on a platter; squeeze some lemon juice on and serve with shirred butter around — flavored with lemon juice, and sprinkle with chopped parsley. Garnish with lemons and parsley. Serve with cucumber salad.
Records on this page
Frog Legs au GratinFrog Legs a la TerrapinFrog Legs with Mushrooms a l’EspagnoleFrog Legs a la HollandaiseFrog Leg Pie with Mushrooms a la HowardBroiled Frog Legs (Pattes de Grenouilles grillees)