Frog Soup
(Normandy.) To 1 1/2 quarts of white stock, add 1 1/2 ounces of flour, an onion, parsley, celery, salt, and pepper. Cook it 1 hour, strain and add 1 dozen frogs' legs, fried in butter, and a glass of sherry. Cook 1/2 hour more, add the yolks of 2 eggs, blended with 1 cup of hot milk and a little butter.