Croustade of Frogs' Legs

Ingredients

• one-half a pound of flour
• one-quarter of a pound of butter
• the yolks of three eggs
• one gill of water
• twelve frogs' legs
• half a cup of chicken stock

Method

1. 1

   Line moulds with paste, cool in ice-box.

2. 2

   Boil frogs' legs in wine, lemon juice, salt, and chicken stock.

3. 3

   Strain broth, prepare white sauce, add frog meat, mushrooms, and truffle.

4. 4

   Fill croustades and top with truffle slice.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 12. The excerpt below is the record exactly as published.

CROUSTADE OF FROGS' LEGS ^ Line six tartelette moulds with the following paste: One-half a pound of flour, one-quarter of a pound of butter, and a pinch of sugar rubbed together between the hands, so that it will form into crumbs. To this add the yolks of three eggs, and one gill of water. Mix together, but knead only enough to mix thoroughly. Put in the ice-box to cool. Then line the tartelette moulds with this paste as in the previous recipe. Boil for ten minutes twelve frogs' legs in a little white wine, lemon juice, salt, and half a cup of chicken stock

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