Fricassed Frogs

Ingredients

• two tablespoons butter
• two dozen frogs
• teaspoon flour
• two sprigs parsley
• one of thyme
• a bay leaf
• two cloves
• one of garlic
• half pint stock or water
• two tablespoons lemon juice
• yolks of two eggs
• two tablespoons cream

Method

1. 1

   Melt butter in a stewpan, add blanched frog legs, and fry for two minutes while stirring.

2. 2

   Sprinkle flour over and stir.

3. 3

   Add parsley, thyme, bay leaf, cloves, garlic, salt, stock or water, and lemon juice.

4. 4

   Cook gently until done.

5. 5

   Dish the legs, reduce the sauce by boiling, strain, mix in egg yolks, pour over the legs, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 382. The excerpt below is the record exactly as published.

Fricassed Frogs, — Put in stewpan two 'tablespoons butter, for two dozen frogs ; when melted lay in two dozen blanched legs ; fry two minutes, stirring almost constantly; then sprinkle teaspoon flour over and stir all with wooden spoon ; add two sprigs parsley, one of thvme, a bay leaf, two cloves, one of garlic, salt, white pep- Eer, and half pint stock or water and two tablespoons lemon jmce ; oil gently till done ; dish the legs, reduce the sauce by boiling, strain, mix in yolks of two eggs, pour over the legs and serve. Or fry a dozen pairs blanched legs with a little fresh butter and very little mincea shallot or onion until the butter begins to brown, then add two tablespoons each cold water and flavored vinegar mixed, and cup hot water. Stew with cover on twenty minutes, then skim off most of butter and add seasoning of salt and cayenne. Thicken the liquor with four yolks of eggs beaten with two tablespoons cream

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