The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Frogs

7 recipes

A small quadruped of the Rana family, having a smooth skin, flat head, large mouth, and bulging eyes; it lives in the water. The under part of the stomach is white, dotted with brown. Frogs' meat contains a gelatinous principle, more fluid and less nourishing than any other animal; it is considered quite a delicacy, and is healthy and agreeable to the taste. Refreshing broths are made with frogs' legs, analogous to those composed of chicken or veal.

  1. 1017Frogs' Legs a la d'Antin
  2. 1018Frogs' Legs a la Osborn
  3. 1019Frogs' Legs a la Poulette with Mushrooms
  4. 1020Frogs' Legs Deviled
  5. 1021Frogs' Legs Fried a la Orly
  6. 1022Frogs' Legs Fried with Cream Sauce
  7. 1023Frogs' Legs Royer
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