Frog Soup

Ingredients

• a quart and a half of good white stock
• a small sliced onion
• a pinch of parsley
• one and a half ounces of flour
• a glass of dry sherry
• about a dozen frogs' legs

Method

1. 1

   Add onion, parsley, flour, pepper, and salt to stock.

2. 2

   Simmer for an hour, strain, add sherry and fried frogs' legs, simmer for another half-hour.

3. 3

   Blend egg yolks in hot milk with butter, add to soup, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

Frog Soup. Take a quart and a half of good white stock and add to it a small sliced onion, a pinch of parsley, one and a half ounces of flour with pepper and salt to taste. After simmering gently for an hour strain the soup and add to it a glass of dry sherry and about a dozen frogs' legs

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