Cream of Frogs' Legs

Ingredients

• the backs and front legs of two dozen frogs
• two quarts of bouillon or chicken broth
• one-half pound of rice flour
• one pint of cream
• season with salt
• a little Cayenne pepper
• three ounces of sweet butter

Method

1. 1

   Boil frogs in bouillon for thirty minutes.

2. 2

   Mix rice flour with cream, add to boiling soup, cook for ten minutes, strain, season, and add butter.

3. 3

   Serve with croutons souffles.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 41. The excerpt below is the record exactly as published.

Cream of frogs' legs Olives Scallops, Newburg Roast Easter kid, mint sauce Sweetbreads saute, with green peas Endives salad Fancy ice cream Assorted cakes Coffee Eggs Talleyrand. Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot. Put a poached egg on top of each and cover with sauce Perigueux. Cream of frogs' legs. Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with two quarts of bouillon or chicken broth, and boil for thirty minutes. Then take one-half pound of rice flour and mix with one pint of cream. Let it run into the boiling soup, and cook for ten minutes. Strain through a fine colander, put back in the vessel, season with salt and a little Cayenne pepper, and add three ounces of sweet butter

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