Frogs a la Poulette

Ingredients

• twelve frogs
• some truffles
• a small can of mushrooms sliced
• a glass of white wine
• salt
• white pepper
• cayenne
• mace
• four ounces of butter
• one teaspoonful cornstarch
• one ounce of butter
• the yolks of six eggs
• one-half cup of cream

Method

1. 1

   Joint the hind legs and backs of twelve frogs; put in a closely covered saucepan with some truffles, a small can of mushrooms sliced, a glass of white wine, salt, white pepper, cayenne, mace, and four ounces of butter.

2. 2

   Stew gently for fifteen minutes, stirring once or twice.

3. 3

   If then tender, add one teaspoonful cornstarch rubbed into one ounce of butter.

4. 4

   Let it cook two minutes, take from the fire and stir in the yolks of six eggs beaten well with one-half cup of cream.

5. 5

   Place this mixture where it will keep hot without cooking.

6. 6

   Cut the crust from a loaf of bread, scoop out the center, brush with butter and brown in the oven.

7. 7

   Pour the frogs legs and sauce into the bread cup, garnish with mushrooms and truffles.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 7. The excerpt below is the record exactly as published.

Frogs a la Poulette Joint the hind legs and backs of twelve frogs ; put in a closely covered saucepan with some truffles, a small can of mushrooms sliced, a glass of white wine, salt, white pepper, cayenne, mace and four ounces of butter. Stew gently fifteen minutes, stirring once or twice. If then tender, add one teaspoonful cornstarch rubbed into one ounce of butter. Let it cook two minutes, take 40 ENTREES from the fire and stir in the yolks of six eggs beaten well with one-half cup of cream

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