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Frogs' Legs a la Mariniere

3 dozen legs 4 tablespoons butter 1 cup chopped mushrooms 4 shallots 1 tablespoon Gold Medal flour 1/2 teaspoon salt 1 cup white wine 1 cup consomme Yolks of 4 eggs 2 tablespoons cream Saute frogs' legs, mushrooms and shallots in butter. As soon as well colored dredge with flour and seasonings, add wine and consomme, cover and simmer for ten minutes. Mix the yolks of eggs with cream and stir into the boiling mixture. Remove at once from the fire and serve.