Frog Broth and Puree

Mince half a pound of celery, carrots, turnips, and leeks; fry them without letting them acquire a color in two ounces of butter, then moisten with two quarts of chicken broth or water, and add a pound of frog's legs and hind parts, half an ounce of chervil, and two ounces of lettuce, both cut very fine. Boil all slowly for three quarters of an hour, season with a little salt and sugar, then strain through a napkin and serve in cups.

For the Puree, pound the frog meat and add to it four ounces of bread-crumbs soaked in milk and then squeezed out. When all is well pounded, dilute with the same quantity of broth as above, and strain through a tammy; a little butter and milk may be added to advantage; this puree should be served in a clear state in cups.