Frog Legs with Mushrooms a l’Espagnole

Ingredients

• one and a half pounds frog legs
• one cup water
• one pound peeled button mushrooms
• a tablespoon butter
• a tablespoon flour
• one cup of tomato juice
• three tablespoons sherry
• half cup of cream
• yolks of three eggs

Method

1. 1

   Soak frog legs in Rhine wine for two hours.

2. 2

   Add water, mushrooms, and cook until tender.

3. 3

   In a saucepan, melt butter, add flour, and the liquid from the frog legs.

4. 4

   Add shallots, tomato juice, frog legs, and mushrooms.

5. 5

   Mix cream with yolks, add to the pan, and shake until thickened.

6. 6

   Garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 196. The excerpt below is the record exactly as published.

half cup of cream that is mixed with yolks of two raw eggs. Shake pan until it begins to boil; add another small tablespoon butter, care¬ fully, while shaking the pan. Serve with half moons of pastry all around. Garnish with parsley. Frog Legs with Mushrooms a l’Espagnole Pattes de Grenouilles f rites a V Espagnole Take one and a half pounds frog legs; clean and wash well; cut in large pieces; season with pepper and salt and leave in a cup of Rhine wine to soak for about two hours. When ready add one cup water; put on stove with one pound peeled button mushrooms and the wine from the frog legs and cook from twelve to fifteen min¬ utes until tender. Put a tablespoon butter in a saucepan then a tablespoon flour; stir until well mixed (adding the liquid from the frog legs during the time). Cook about six to eight little shallots; put one cup of tomato juice to the sauce; add the frog legs and mushrooms, cooked shallots, three tablespoons sherry; mix half cup cream with the yolks of three eggs

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