Frog Soup and Frog Soup with Timbales

Mince well a quarter of a pound of the white part of leeks, wet them with two quarts of fish broth, let boil slowly for half an hour, then press them forcibly through a sieve, returning this to the saucepan. Have one pound and a half of frogs, suppress half a pound from the thighs (the thick part of the thigh); put the balance in with the broth, and four ounces of fresh bread-crumbs; boil for ten minutes, then drain and pound all well. Dilute with the broth, strain it through a sieve, heat it up without boiling, and thicken with egg-yolks. cream and fine butter, the proportions being four yolks, one gill of cream, and two ounces of butter. Cook separate in some broth, the half pound of frogs kept aside; remove all the bones, and put them into the soup with a pluche of chervil (No. 448).

Frog Timbales.-Use the same soup, but instead of the garnishing of boned frog thighs, substitute small timbales the shape of half a pigeon egg; butter and fill them with frog forcemeat (No. 222), and cream; then poach them (No. 152) in a slack oven. Unmold, and serve separately in a vegetable dish with a little consomme; put a timbale into each plate when serving the soup.