{"id":5301,"slug":"frogs-legs-dilloise-2","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:w67:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"23c8a61c8f3296ec9cb3a73e294d16e7531cc6ae95a611ba7900878d7d4c9433","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T16:42:55Z","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-2"}