Frenchdinnervegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Frogs' Legs
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 287. The excerpt below is the record exactly as published.
one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire. Then add a chopped shallot and let simmer for a few minutes. The legs should then be crisp. Serve on a platter with chopped parsley and lemon
Cook this with the app: pantry check, scaling, and the assistant.