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Frog Fricassee

Meats - Game
Historic

Frog's legs boiled in veal broth with herbs, lemon and shallots. Served in cream with mushrooms, or in gravy with claret. "They make a very good Dish ... but we have in many Places an Aversion to them, as, in some others, some People have to Mushrooms" (Bradley 1728)



See also: Frogs...


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Frogs, a white Fricassee of them. From Mr. Ganeau.

Take large Frogs, and cut off the hinder Legs, strip them of the Skin, and cut off the Feet, and boil them tender in a little Veal-Broth, with whole Pepper, and a little Salt, with a bunch of sweet Herbs, and some Lemon Peel. Stew these with a Shallot, till the Flesh is a little tender; then strain off the Liquor, and thicken it with Cream and Butter; then serve them hot with the Cream, and some Mushrooms pickled, toss'd up with the Sauce, they make a very good Dish, and their Bones being of a very fine Texture, are better to be eaten than those of Larks. But we have in many Places an Aversion to them, as, in some others, some People have to Mushrooms.

Frogs, in a brown Fricassee. From the same.

Prepare the Frogs as before, and flour them well; then put them into a Pan of hot Lard, and fry them brown. Then take them and drain them from the Liquor they were fry'd in, and make a Sauce for them of good Gravey, some Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt. Toss up these, thick with Butter, and pour the Sauce over them, putting first a little Claret to it, and some Lemon-Juice. Garnish with broiled Mushroom-Flaps, and Lemon sliced.





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