pescatariannut-freeegg-freesoy-free
Frog Legs (Pattes de Grenouilles) a la Perigord
From The Swedish, French, American cook book, 1918
Serves 4
Serve on a rice foundation with white truffle sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 198. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.