Grenouilles Desossees en Croutes a la Theodore

Ingredients

• 1 onion
• 1 small green pepper
• 6 heads of sliced fresh mushrooms
• 1 pound of boneless frogs' legs
• 2 large ripe tomatoes
• 1 tablespoonful of beef extract
• 2 ounces of butter
• 1 teaspoonful of chopped parsley
• an atom of garlic
• a little lemon juice

Method

1. 1

   Chop onion and green pepper, fry in butter.

2. 2

   Add mushrooms, cook briefly, then add frogs' legs and tomatoes.

3. 3

   Season and cover, cook for 15 minutes in the oven.

4. 4

   Before serving, add beef extract, butter, parsley, garlic, and lemon juice.

5. 5

   Fill crusts with frogs' legs and serve.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 20. The excerpt below is the record exactly as published.

Grenouelles Desossees en Croutes a la Theodore- Crusts OF Boneless Frogs' Legs^ Theodore Style. Chop fine i onion and i small green pepper, and partially fry in butter ; add 6 heads of sliced fresh mush- rooms, cook together for a few minutes and then add i pound of boneless frogs' legs and 2 large %ripe tomatoes (peeled, squeezed and cut up fine) ; season with pepper and a pinch of paprika, cover the pan and cook for 15 minutes in the oven. Before serving, add i tablespoonful of beef extract, 2 ounces of butter, i teaspoonful of chopped parsley, an atom of garlic, and a little lemon juice

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