Cotelettes de Grenouille a la Gismonda

Ingredients

• 2 pounds of frog legs
• 4 ounces of butter
• a gill of white wine
• 6 chopped shallots
• 8 ounces of fresh mushrooms
• season with salt
• season to taste with red pepper
• some grated Parmesan cheese
• some melted butter

Method

1. 1

   Free frog legs from bones, cut meat into 1/4-inch pieces.

2. 2

   Heat butter in a saute pan, add frog legs, season with salt and pepper, add shallots and mushrooms, moisten with white wine, reduce nearly dry.

3. 3

   Add Veloute or Bechamel sauce to bind, season to taste.

4. 4

   Fill croustades with preparation, dust with cheese and melted butter, bake until golden.

5. 5

   Serve on a folded napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 20. The excerpt below is the record exactly as published.

COTELETTES DE GrENOUILLE A LA GiSMONDA — FrOG Cutlets^ Gismonda Fashion. Free 2 pounds of frog legs from bones, and cut the meat in j4-inch pieces. Heat 4 ounces of butter in a saute pan, throw in the frog legs, season with salt and pepper, add 6 chopped shallots and 8 ounces of fresh mushrooms (cut in squares), moisten with a gill of 52 white wine, and allow to reduce nearly dry ; add suffi- cient Veloute or Bechamel sauce to bind, and season to taste with salt and red pepper. Fill some cutlet-shaped croustades with this prep- aration, dust over some grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.