{"id":5495,"slug":"fried-frogs-legs-espagnole","title":"Fried frogs' legs, Espagnole","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["2 dozen frogs' legs","salt","pepper","flour","beaten eggs","fresh bread crumbs","lard","fried parsley","2 lemons","Créole sauce"],"ingredients_norm":["frogs' leg","salt","pepper","flour","egg","fresh bread crumb","lard","fried parsley","lemon","creole sauce"],"steps":["Season two dozen frogs' legs with salt and pepper.","Roll in flour, then in beaten eggs, and then in fresh bread crumbs.","Fry in swimming hot lard.","Serve on a napkin on a platter.","Garnish with fried parsley and two lemons cut in half.","Serve Créole sauce separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w80:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"093ae6881aa5125f6b81cbe0c3671870a439ef48560573650497ceca1e73862d","created_at":"2026-08-02T16:45:30Z","updated_at":"2026-08-02T16:45:30Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-frogs-legs-espagnole"}