Frogs à l'Espagnole

Ingredients

• eighteen fine, fresh, medium-sized frogs' feet
• two ounces of good butter
• a pinch of salt
• half a pinch of pepper
• half a glassful of white wine
• half an empty green pepper
• two freshly peeled tomatoes

Method

1. 1

   Trim the frogs' feet and place in a sautoire with butter, salt, pepper, and white wine.

2. 2

   Cook for five minutes, then add green pepper and tomatoes.

3. 3

   Cook for ten minutes longer, then serve on a hot dish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 152. The excerpt below is the record exactly as published.

FrogS a 1'Espagnole. — Trim nicely eighteen fine, fresh, medium- sized frogs' feet ; lay the frogs in a sautoire on the hot stove with two ounces of good butter, season with a pinch of salt and half a pinch of pepper, and add half a glassful of white wine. Let cook for five minutes, then put in it half an empty green pepper and two freshly peeled tomatoes

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