Veloute aux Grenouilles

Name: Veloute aux Grenouilles
Yield: 6 servings
Ingredients: one and one-half pints of delicate and rather thin fish velouté; fifteen or twenty frogs’ legs; two tablespoonfuls of white wine; the juice of a lemon; three and one-half oz. of best butter

From A guide to modern cookery, 1909

Serves 6

Do not garnish this velouté. This soup may also be prepared as a cream.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 139. The excerpt below is the record exactly as published.

VELOUTE AUX GRENOUILLES, otherwise SICILIENNE Prepare one and one-half pints of delicate and rather thin fish velouté. Trim fifteen or twenty frogs’ legs; toss them in butter with- out letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon. Pound them in a mortar; add the resulting purée to the velouté; set to simmer for seven or eight minutes, and rub through tammy. SOUPS 241 Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz. of best butter

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