{"id":5297,"slug":"frogs-legs-dilloise","title":"Frogs' legs, Dilloise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Two dozen frogs' legs","Salt","Pepper","One ounce of butter","Two ounces of bacon","One pint of tomato sauce","A few dashes of Tabasco sauce"],"ingredients_norm":["frogs' leg","salt","pepper","butter","bacon","tomato sauce","few dashes of tabasco sauce"],"steps":["Cut two dozen frogs' legs in two, season with salt and pepper.","Put in sauté pan with one ounce of butter, and two ounces of bacon cut in small squares.","Fry for a few minutes until the bacon is nearly crisp.","Then add the legs, and simmer for five minutes.","Then add one pint of tomato sauce and boil for ten minutes, very slowly.","Add a few dashes of Tabasco sauce, and season well."],"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:w66:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"62e6aa6a2a8e50f327f4ab48069c4c63d5c9cfc0f3948573bb44620e79f13674","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/frogs-legs-dilloise"}