Stewed Frogs

Ingredients

• 2 tablespoons of butter
• 1 pint of velvet sauce
• yolks of 4 eggs
• the juice of 1 lemon
• ^ tablespoon of butter
• 9 little chopped parsley

Method

1. 1

   Trim, truss and marinate frogs.

2. 2

   Put butter in saucepan, adding pepper, salt, and a dash of nutmeg.

3. 3

   Cook briskly until water is evaporated.

4. 4

   Add white wine and velvet sauce; cover and boil until tender.

5. 5

   Skim, add egg yolks, lemon juice, butter, and parsley.

6. 6

   Mix well and serve with fried croutons.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 18. The excerpt below is the record exactly as published.

Stewed Frogs. Trim, truss and marinate as fol* frying. Put 2 tablespoons of butter in saucepan, adding pepper, salt, aod a dash of nutmeg. Cook briskly until water is evaporated. Add 2 glasses of white wine, and 1 pint of velvet sauce ; cover and boil until tender. Skim, and add yolks of 4 eggs, the juice of 1 lemon, ^ tablespoon of butter, and 9 little chopped parsley

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