Frogs a la Poulette

Ingredients

• Joint the hind legs and backs of 12 frogs
• a small can of mushrooms sliced
• a glass of good white wine
• salt, white pepper, cayenne, mace
• 4 ozs. butter
• 1 teaspoon cornstarch
• 1 oz. of butter
• the yolks of 6 eggs
• % pt. cream

Method

1. 1

   Stew frogs with truffles, mushrooms, wine, and seasonings.

2. 2

   If tender, add cornstarch mixed with butter.

3. 3

   Stir in beaten egg yolks and cream off the heat.

4. 4

   Serve with fried bread.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 28. The excerpt below is the record exactly as published.

FROGS A LA POULETTE— Mrs. W. F. C. Hasson. Joint the hind legs and backs of 12 frogs; put in a closely covered stewpan with some truffles, a small can of mushrooms sliced, a. glass of good white wine, salt, white pepper, cayenne, mace, and 4 ozs. butter; stew gently 15 min., stirring once or twice; if then tender, add 1 tea- spoon cornstarch rubbed into 1 oz. of butter; let it cook 2 min., take MEATS 63 Irom the fire, and stir In the yolks of 6 eggs beat up well with % pt. ■crea

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