Frogs’ Legs, Newburg

Ingredients

• 14 pound mushroom caps
• V4 cup sherry
• 1 dozen frogs’ legs
• 14 cups cream
• 14 pound crab meat
• 1 tablespoon cornstarch
• 2 tablespoons melted butter
• 1 tablespoon cold water
• 1 egg yolk, slightly beaten

Method

1. 1

   Clean and peel mushroom caps, cut in 14-inch strips crosswise, and sauté in butter 3 minutes.

2. 2

   Clean and steam frogs’ legs until tender, then add crab meat, butter, and sherry.

3. 3

   Cover and let stand 30 minutes.

4. 4

   Cook 5 minutes.

5. 5

   Pour off half the liquor and add mushrooms.

6. 6

   Scald cream in double boiler; dilute cornstarch with cold water, add gradually to scalded cream, and cook 20 minutes, stirring constantly until mixture thickens and afterwards occasionally.

7. 7

   Add egg yolk, slightly beaten.

8. 8

   Add to first mixture, reheat, and season.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 170. The excerpt below is the record exactly as published.

FROGS’ LEGS, NEWBURG 14 pound mushroom caps V4 cup sherry 1 dozen frogs’ legs 14 cups cream 14 pound crab meat 1 tablespoon cornstarch 2 tablespoons melted butter 1 tablespoon cold water 1 egg yolk, slightly beaten

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