No. 1019
Frogs' Legs a la Poulette with Mushrooms
Cuisses de Grenouilles a la Poulette aux Champignons
Cut the frogs' thighs in two to divide them, and the legs at the joint; should they be small, leave the legs whole only suppressing the feet, having one pound in all after they are trimmed. Fry them in butter with six ounces of fresh, minced mushrooms, add half a pint of veloute sauce (No. 415), and let simmer for a few minutes, then thicken the sauce with three raw egg-yolks diluted in half a gill of cream; season with salt, cayenne pepper, nutmeg, lemon juice and chopped parsley.