COOKLORE


Frogs' Legs



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Frogs’ Legs a la Poulette





1876



Take two dozen large frogs’ legs, trim both ends and cut each one in four pieces, put them in a saucepan with four ounces of butter, salt, white pepper and grated nutmeg, set on the fire, boil ten minutes, then with a skimmer take them off on a plate. Add to the gravy a pint of white allemande sauce, reduce till nearly thick enough, add a liaison made with the yolks of four eggs, cook without boiling, pass forcibly through a napkin and finish with two ounces of butter, the juice of half a lemon and a handful of chopped parsley. Put the frogs’ legs in the sauce, mix carefully and serve with croutons of bread cut in the shape of a heart and fried in butter.



Fried Frog Legs





1879



Throw the legs into boiling water for five minutes. Remove, rinse in cold water, then wipe dry. Have some batter made as follows: In one pint of cream, the yolk of an egg slightly beaten. Have ready some baked bread-crumbs. Dip the legs into the cream and egg, then use your fingers to powder them a little with bread crumbs. Fry in the very best butter to a light golden brown.



Stewed Frog Legs





1879



Throw the legs into boiling water for five minutes. Remove, dip in cold water, then drain. For 2 lbs of good frog legs, put 2 ounces of butter into a stew pan. When melted and hissing, add legs and fry for two minutes, shaking and turning legs constantly. Dredge a little with flour, add 2 sprigs parsley, 1 sprig thyme, 1 bay leaf, 1 tsp salt, 1 tsp white pepper, and 1/2 pint white wine (or 1/4 pint bouillon with 1 Tbsp white wine). Stew gently until legs are white and tender. Take legs out, and reduce the sauce, if too thick, by evaporation, and beat in the yolks of a couple of eggs; just before serving add 1 tsp of lemon juice.



Creamed Frog Legs





1932



3 pairs frog legs

3 Tbsp butter

1 tsp minced onion

1/2 cup boiling stock

1 cup cream sauce


Season frog legs, roll in flour and sauté in hot butter to which onion has been added. When well browned, reduce heat, add stock (canned bouillon may be used), cover and cook 10-15 minutes. When done, pour over a thick cream sauce (stock will dilute it).



Chinese Frog Legs





1933



Cut four frog legs in pieces, dip in mixture of 3 eggs, 3 Tbsp cornstarch, 4 Tbsp Chinese sauce, and a little wine. Fry the frogs’ legs in hot fat, dipping one piece at a time. Serve garnished with cauliflower, bamboo shoots, Holland peas cooked in a little soup stock, and green parsley. (M. Sing Au)



Fried Frog Legs





1934



6 frog legs

1 egg

Lemon juice

Salt and pepper

Fine dry bread crumbs


Skin the frog legs and wash in cold water. Dry well, season with salt, pepper and lemon juice. Beat egg and season with salt and pepper. Dip legs into crumbs, then egg, then crumbs again. Fry in deep fat from 380 to 390 degrees F, for about three minutes or until golden brown. Serve with tartar sauce.



Frog Legs Newburg





1934



1/2 lb mushroom caps

1 dozen frog legs

1/2 lb crab meat

2 Tbsp melted butter

1/2 cup Newburg sauce

1 1/2 cup cream

1 Tbsp cornstarch

1 Tbsp cold water

1 egg yolk, slightly beaten


Clean mushroom caps, cut in 1/4 inch strips crosswise and fry in butter three minutes. Clean and steam frog legs until tender, then add crabmeat, butter and Newburg sauce. Cover and let stand 30 minutes. Cook five minutes. Pour off half the liquor and add mushrooms. Scald cream in double boiler; dilute cornstarch with cold water and add gradually to the scalded cream and cook 20 minutes, stirring constantly until mixture thickens and afterwards occasionally. Add egg yolk, slightly beaten. Add to first mixture, reheat and season.



Frog Legs Poulette





1934



Wash, dry and salt six large frog legs. Let them stand for half an hour, then stew until almost done in 3/4 cup white wine and 1 Tbsp butter. Prepare a white sauce with:


Few drops of onion juice

2 tsp butter

2 tsp flour

Pinch of sugar

Paprika

Few drops lemon juice

1 tsp finely chopped parsley

1/2 cup beef broth

1/2 cup cream


Melt butter, add flour, sugar, onion juice, and seasoning and blend thoroughly. Add other ingredients and cook until thick and smooth, stirring constantly. Drain frog legs, add them to sauce and reheat. Serve hot garnished with toast points.



Frogs’ Legs and Mushrooms





1934



12 pairs frogs’ legs, salted and peppered to taste

3 Tbsp lemon juice

1/2 lb mushrooms

1/2 cup water

1 Tbsp butter

1 Tbsp flour

1/2 cup tomato juice

2 eggs 1/2 cup cream


Put cleaned frogs legs in bowl, salted and peppered, with lemon juice over them. Let soak half an hour. Add mushrooms (sliced) and a half cup of water. Melt butter and flour and stir over heat until smooth. When blended, add in tomato juice. Beat eggs and add to mixture, then the cream. Pour over frogs’ legs and cook 10-15 minutes until tender.



Frogs’ Legs with Parmesan





1934



Sauté frogs’ legs in butter. Add 1 tsp anchovy paste to 1/2 cup butter and cream well. Spread over frogs’ legs and when ready to serve, on platter, sprinkle with grated Parmesan.



Frog Legs Vermont





1935



1 lb frog legs

3/4 cup flour

1 tsp baking powder

1/4 tsp salt

1/4 tsp pepper

1/16 tsp mace

1/4 cup milk

1 egg, beaten

1 dessert spoonful maple syrup

1 dessert spoonful apple brandy


For lemon butter:

1/3 cup butter

1/4 tsp finely grated lemon peel

1 dessert spoonful lemon juice


Wipe frog legs with a dry cloth. Dip several times in a smooth batter made by mixing the sifted flour, baking powder, salt, pepper, and mace with milk, egg, maple syrup and apple brandy. Allow legs to dry slightly. Broil 10 or 12 minutes, turn and broil other side until golden brown. Serve on toast with dots of lemon butter made by blending lemon juice, lemon rind, and creamed butter until fluffy. Garnish with cress.



Fried Frog Legs





1941



6 pairs frog legs

1/2 tsp salt

Pepper

1 quart water

3 Tbsp vinegar

Flour


Skin frog legs and allow to soak in mixture of water and vinegar for one hour. Drain and dry, then dredge in seasoned flour and fry in butter until golden brown. To make a batter type of breading, dip the legs in a slightly beaten egg and roll in cracker crumbs, then fry in butter.



Fricassee of Frogs’ Legs





1941



6 pairs, large frog legs

1 cup milk

3 Tbsp flour

1/2 tsp salt

Dash of pepper

1/4 cup butter

3/4 cup heavy cream

1 Tbsp chopped parsley


Skin frog legs, cover with milk and soak for 15 minutes. Drain. Mix 2 Tbsp flour with salt and pepper and dredge frog legs. Sauté in butter for three minutes, turning frequently. Remove legs from frying pan, and stir in the remaining flour, add the cream gradually, and cook over low heat five minutes. Cook until sauce is smooth and slightly thickened. Return frog legs to pan and cook gently three minutes longer. Remove to hot platter and sprinkle with parsley.



Frog Legs a la Provencale





1947



Wash frog legs well in lemon juice and water, dry, and dust with flour. (Avoid small legs with little meat or too large legs that might be tough. This recipe aims for about a dozen medium sized legs.)


Put about 5 Tbsp butter in a pan or skillet, heat to a point where it foams up, and add 2 crushed cloves of garlic and the juice of half a lemon.


Cook this for one minute, then put in the frog legs. Shake them in the pan until they are golden brown on each side, then season with salt and pepper to taste. Add 2 Tbsp finely chopped tarragon, chives, and parsley (tarragon can be dried, the others should be fresh). Cook for another minute, then add 1 ounce lighted brandy and 2 ounces of dry white wine. Let cook another minute, the serve hot. (Morrison Wood)



Frog Legs, Riviera





1947



Dip a dozen pairs of legs in milk, dust with salt and cayenne, and dip in flour. Heat about 4 ounces butter in a skillet until foaming, and add 6 finely chopped spring onions, a crushed garlic clove, 2 bay leaves, and 1 cup of chopped mushrooms. Let cook for a moment, then add frog legs, and shake in pan until golden brown. Add 4 ounces of tart white wine and poach frog legs about 5 minutes longer.


Remove frog legs to a hot plate, along with the mushrooms, and put cooking sauce through a sieve. Stir into it 2 cups of a good cream sauce, and put the mushrooms back in. Stir in 1 ounce of a good marsala (or sherry), let cook for about a minute, then pour this sauce over frog legs. Dust with 1 Tbsp shopped parsley for garnish. Serve with parsley potatoes and a green salad.



Frog Legs in Garlic Butter





1953



8 pairs frog legs

Salt and pepper

1/2 cup butter

2 cloves garlic


Wash and dry frog legs. Sprinkle with salt and pepper. Melt butter, then brown garlic in butter. Remove garlic. Fry frog legs in garlic butter, browning on all sides.



Lemon-Steamed Frog Legs





1957



Dip frog legs in lemon juice, then dust with seasoned flour. Brown in butter, or equal parts butter and bacon grease, then reduce heat, add 1/4 cup water, 2 Tbsp lemon juice, and 1/2 bay leaf. Steam small legs 7 minutes, large legs 10 minutes.


To make gravy, blend 1 Tbsp flour into pan liquids, add 1 cup hot water, and simmer until thick, stirring constantly. Remove bay leaf and add 1/2 tsp salt and 1/8 tsp pepper.



Bender’s Tavern Frogs’ Legs Sauté





1959



2 pair medium frog legs

Salt and pepper, 1/2 tsp each

1 tsp paprika

3 Tbsp flour

Hot bacon fat

1 tsp butter

3 mushrooms, sliced

2 tsp minced parsley

1/2 cup beef bouillon


Wash and dry legs, then season with salt, pepper, and paprika. Roll in flour, and sauté in hot fat until golden brown. When well browned, drain off all fat, then add butter, mushrooms and parsley to pan and sauté the mushroom slices for a few minutes. Pour on the bouillon and let simmer over very low heat for 15 minutes. Sprinkle with remaining parsley and serve with pan juices.



Frogs’ Legs, Cannibal Flambe Au Rhum





1960



4 pairs, frogs’ legs

Flour, seasoned with salt and pepper

2 Tbsp butter

2 Tbsp chopped onion

1 Tbsp butter

2 tomatoes, peeled, seeded, diced

2 Tbsp chopped parsley

Dash marjoram

1/2 cup rum


Dip frogs’ legs in seasoned flour, then sauté in butter until golden brown. In a smaller skillet, sauté onions in butter; then add tomatoes, parsley and marjoram. Cook until moisture is evaporated. Pour rum into center of pan of frogs’ legs, ignite, allow to flame. Add tomato mixture and serve immediately. Can be served with risotto. (A Culinary Olympics recipe.)



La Mare Aux Nymphes (Frogs’ Leg Soup)





1960



1/2 lb frog legs

3 1/2 cups clear fish broth (canned clam broth or clear bouillabaisse)

3 chopped scallions

1/2 tsp saffron

Salt and pepper

A few leaves of water cress for garnish


Except for garnish, add all ingredients to pot and bring to boil. Simmer for 12 minutes. Strain soup through cheese cloth. Bone frog legs, cutting into dainty pieces and return to liquid. Serve soup in bouillon cups with garnish.