Vol-au-Vent of Frogs and Soubise Eggs

Prepare the vol-au-vent crust as in No. 180. Fry colorless in a pan with butter some frogs' legs; drain, bone, and lay them in a saucepan. Boil some eggs for eight minutes to have them very hard; shell and cut lengthwise in two, then across in two; add them to the frogs' legs, and also some well-buttered soubise sauce (No. 543); butter it well, heat all very slowly, and then fill the vol-au-vent crust, placing the removed cover on top.