Frog Omelet

Saute some large frogs in butter, bone and lay the meats in a sautoir, adding well-buttered allemande sauce (No. 407) and soubise sauce (No. 543), half of each. Fill and finish an omelet the same as the parsley omelet (No. 2903), and pour around half supreme sauce (No. 547) and half soubise sauce, keeping it rather thin.