Frogs' Legs a la Poulette

Ingredients

• three dozen frogs' legs
• an ounce of butter
• a claret-glass of white wine
• half a cupful of consomme
• an onion sliced thin
• a little thyme
• bay-leaf
• parsley
• a pinch of salt
• pepper
• a very little nutmeg
• a tablespoonful of flour

Method

1. 1

   Boil frogs' legs with butter, white wine, consomme, onion, thyme, bay-leaf, parsley, salt, pepper, and nutmeg for 10 minutes.

2. 2

   Drain, mix flour with butter, strain liquid, add egg yolks and parsley, boil for 3-4 minutes, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 26. The excerpt below is the record exactly as published.

Frogs' Legs a la Poulette. Put three dozen frogs' legs in a saucepan, with an ounce of butter, a claret-glass of white wine, and half a cup- ful of consomme- (stock, Art. 1), an onion sliced thin, a little thyme, bay-leaf, parsley, a pinch of salt, pepper, and a very little nutmeg. Boil for ten min- utes, and then drain. Put a tablespoonful of flour

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