Frog Leg Pie with Mushrooms a la Howard

Ingredients

• one pound frog legs
• one pound mushrooms
• two cups milk
• one tablespoon butter
• two tablespoons flour
• half cup rich cream
• flavor with sherry
• pepper to taste
• salt to taste

Method

1. 1

   Clean and cut frog legs and mushrooms.

2. 2

   Cook with milk for 10-15 minutes.

3. 3

   Add butter, flour, and cooking milk, then add legs and mushrooms.

4. 4

   Finally, add cream.

5. 5

   Serve in a warm pie crust, garnished with parsley and lemons.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 197. The excerpt below is the record exactly as published.

her 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 Legs (Pattes de Grenouilles ) a la Bearnaise Select nice frog legs; clean and wash well; put in a saucepan with some sherry and water to boil from fifteen to twenty minutes. When done, leave in the juice until cold; remove meat from the legs; put it on a plate with some butter and a squeeze of an onion; put in oven to get hot. In the meantime, heat some little silver or china shells, or ramequin cups. Make a rich bearnaise sauce, adding the juice from the frog legs; fill the cups or shells with the meat; put the bearnaise sauce on the top; arrange on a paper doily or napkin; garnish with lemons all around. Serve as an entree for dinner or luncheon. The top of each shell or cup can be garnished with a cross of heavily cut strips of truffles. 136 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Frog Legs (Pattes de Grenouilles ) a la Perigord Select nice large fresh frog legs, clean and wash well; put on stove and cook with half cup Rhine wine, half cup sherry, pepper and salt to taste, two sliced onions, and one and a half cups water. Let simmer for about fifteen minutes; when done, remove the legs; put them carefully on a buttered pan. Make a rich Perigord sauce from one spoon of butter, two tablespoons flour, and the liquid that the frog legs are cooked in. Color with kitchen bouquet and season to taste. Cover the frog legs with this sauce; put in oven and cook until nice and glossy. Serve on a rice foundation with white truffle sauce in the centre. Delicious entree for dinner or luncheon. Frog Leg Pie with Mushrooms a la Howard Pate de Pattes de GrenouiUe aai Champignons, a la Howard One pound frog legs and one pound mushrooms; peel mushrooms; wash and clean legs and cut them in pieces. Put on stove with two cups milk to cook from ten to fifteen minutes. Take a table¬ spoon butter, two tablespoons nour. add the milk from the legs and mushrooms; flavor with sherry, pepper and salt to taste. Add legs and mushrooms. When ready, add half cup rich cream

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