Frog Soup (Normandy)

Ingredients

• 1 1/4 quarts of white stock
• 1 1/4 ounces of flour
• 1 onion
• parsley
• celery
• salt
• pepper
• 1 dozen frogs' legs
• a glass of sherry
• the yolks of 2 eggs
• 1 cup of hot milk
• a little butter

Method

1. 1

   To 1.25 quarts of white stock, add 1.25 ounces of flour, an onion, parsley, celery, salt, and pepper.

2. 2

   Cook it for 1 hour, strain and add 12 frogs' legs, fried in butter, and a glass of sherry.

3. 3

   Cook half an hour more, add the yolks of 2 eggs, blended with 1 cup of hot milk and a little butter.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 8. The excerpt below is the record exactly as published.

2 onions, and 2 carrots, for i hour. Add a blend- ing of I ounce of butter, i ounce of flour, the yolks of 2 eggs, arid a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, i carrot, 3 onions, parsley, thyme, and sweet mar- joram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing. PIGEON SOUP. (Belgium.) Blend i ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, i ounce of chopped ham, 2 quarts of consomme or veal stock, parsley, thyme, a bayleaf, i leek, and a piece of celery. Cook i hour, strain it, cut the meat into dice, add i cup of cooked green peas, salt, 7 With a Saucepan over the Sea pepper, i cup of cooked and sliced carrots, and a glass of white wine. FROG SOUP. (Normandy.) To ij4 quarts of white stock, add ij4 ounces of flour, an onion, parsley, celery, salt, and pepper. Cook it I hour, strain and add i dozen frogs' legs, fried in butter, and a glass of sherry. Cook }i hour more, add the yolks of 2 eggs, blended with I cup of hot milk and a little butter

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