{"id":4383,"slug":"frogs-legs-mariniere","title":"Frogs' legs, marinière","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Hind legs of two dozen small frogs","3 ounces of butter","Salt","Pepper","6 chopped shallots","1/2 glass of white wine","1 pint of Allemande sauce, fricassee sauce, or sauce au vin blanc","Chopped chives and parsley"],"ingredients_norm":["hind legs of dozen small frog","butter","salt","pepper","shallot","white wine","allemande sauce fricassee sauce or sauce au vin blanc","chives and parsley"],"steps":["Cut the hind legs of two dozen small frogs in two.","Put in sauté pan with three ounces of butter, season with salt and pepper, and simmer for five minutes.","Add six chopped shallots and simmer for three minutes.","Add one-half glass of white wine and boil until nearly dry.","Add one pint of Allemande sauce, fricassee sauce, or sauce au vin blanc, and boil for five minutes.","Serve with a sprinkle of chopped chives and parsley over the top."],"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:w8:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"29a337a8cf47ea14974754c2fb5dd53f744020643cb11dae2733c74d593fcec8","created_at":"2026-08-02T16:36:44Z","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-mariniere"}