{"id":5150,"slug":"frogs-legs-greenway","title":"Frogs' legs, Greenway.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a dozen frogs' legs","salt and pepper","two ounces of butter","a spoonful of flour","one-half glass of white wine","one cup of chicken broth, or any kind of clear white broth","some chopped chives, parsley and chervil","the yolk of one egg","one-half cup of cream"],"ingredients_norm":["frogs' leg","salt and pepper","butter","flour","white wine","chicken broth or any kind of clear white broth","chives parsley and chervil","egg yolk","cream"],"steps":["Cut a dozen frogs' legs in two, and sprinkle with salt and pepper.","Melt two ounces of butter in a sauté pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes.","Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes.","Before serving season well, and bind with the yolk of one egg and one-half cup of cream."],"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:w57:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"63497197c4dea763570ffc74153d7f4e6c42821e695912d6e0d9b372e7ea7bc1","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T17:11:32Z","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-greenway"}