Frogs' Legs a la Merrill

Ingredients

• half a pound of very fine, fat, fresh frogs' legs
• half an ounce of very good butter
• one pinch of salt
• half a saltspoonful of red pepper
• a wine-glassful of Madeira wine
• two finely minced truffles
• three egg yolks
• half a pint of sweet cream

Method

1. 1

   Pare and cut frogs' legs, cook with butter, salt, and pepper for five minutes.

2. 2

   Add Madeira and truffles, reduce for three minutes.

3. 3

   Mix egg yolks and cream, add to pan, shuffle until sauce thickens.

4. 4

   Serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 334. The excerpt below is the record exactly as published.

Frogs' Legs a la Merrill. — Neatly pare off the claws of half a pound of very fine, fat, fresh frogs' legs. Cut them into pieces at each joint. Place them in a saucepan on the hot range, with half an ounce of very good butter. Season with one pinch of salt and half a saltspoonful of red pepper. Cook on a brisk fire for five minutes, then add a wine- glassful of Madeira wine, with two finely minced truffles; reduce for three minutes. Crack into a bowl three egg yolks, add to it half a pint of sweet cream

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