Frog Legs Saute a Sec

Ingredients

• frogs' legs
• salt
• pepper
• piece of butter
• garlic

Method

1. 1

   Season frog legs with salt and pepper, dip in flour.

2. 2

   In a hot saute pan with butter, fry for a few minutes.

3. 3

   Remove to a chafing dish, brown fresh butter, and pour over legs with chopped parsley and garlic if desired.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.

rog legs, saute a sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns. Cook ten minutes. Salt. Serve cream separate. Fried ham. Thin slices of raw ham fried in butter. If fried too much ham will get hard. Fried eggs. Use strictly fresh eggs and fry in hot butter. Salt and pepper. Ham and eggs. Put ham in frying pan and fry one side. Turn, and crack eggs on top and fry. Chicken broth. Put to boil in cold water two fat soup hens. Skim well, add one-half onion, a little celery, salt to taste, and cook for three hours, when fowls should be soft. Strain the bouillon and serve in cups. The cooked fowls may be used for sandwiches, chicken salad, chicken a la King, etc. Boiled fowL See chicken broth above. Lamb hash. Cut cold boiled or roast lamb in small dices. Add one-half as much cold boiled potatoes. Put piece of butter in saucepan with one THE HOTEL ST. FRANCIS COOK BOOK 323 chopped onion and simmer until brown. Add lamb and potato, salt, pepper, cup of stock or bouillon and cook for ten minutes. Serve on toast with chopped parsley. Cheese balls. Mix one and one-half cups of grated Parmesan or Amer- ican cheese, one tablespoonful of flour, one-quarter teaspoonful of salt, a few grains of Cayenne pepper and the whites of three eggs beaten stiff. Shape in small balls or croquettes, roll in cracker dust, fry in deep fat and drain on brown paper. New lard is necessary for frying, and they must not stand, but serve immediately. Lettuce salad. Wash, dry in napkin, and serve with French dressing. Giblet soup a 1'Anglaise. (English style). Cut turkey or chicken gizzards in small dices. Also a carrot, turnip, piece of celery and a piece of leek. Add one-third pound of barley, large spoonful of flour and four ounces of butter. Simmer all together, add two quarts of stock or bouillon, season with salt, pepper and teaspoonful of Worcestershire sauce and cook for one hour. Serve with a sprinkle of chopped parsley. Progs' legs saute a sec. Season the frogs' legs with salt and pepper and dip in flour. Put a piece of butter in saute pan and place on stove over a quick fire. When hot add the frogs' legs and fry for a few minutes. Remove to a chafing dish and put a fresh piece of butter in the saute pan, brown, and pour over the legs, with chopped parsley, and garlic

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