{"id":5786,"slug":"frogs-legs-greenway-2","title":"Frogs' legs, Greenway","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two ounces of butter","two dozen hind legs of frogs","salt and pepper","a spoonful of flour","a half glass of white wine","one large cup of chicken broth","the yolks of two eggs","one-half cup of cream","chopped tarragon, chives and parsley"],"ingredients_norm":["butter","hind legs of frog","salt and pepper","flour","white wine","chicken broth","egg yolk","cream","tarragon chives and parsley"],"steps":["Heat two ounces of butter in a sauté pan.","Add two dozen hind legs of frogs, cut in two and seasoned with salt and pepper.","Toss for two minutes in the pan over the fire; then sprinkle with a spoonful of flour, and toss again.","Then add a half glass of white wine and one large cup of chicken broth, and simmer for five minutes.","Then bind with the yolks of two eggs mixed with one-half cup of cream, add a little chopped tarragon, chives and parsley.","Serve in chafing dish."],"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:w97:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"62c550fd710fe0c81ddf90c0234b05952ae2d3da2a5a5680b298b7c574f9f90c","created_at":"2026-08-02T16:46:28Z","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-2"}