{"id":6118,"slug":"frogs-legs-saute-a-sec","title":"Frogs' legs sauté à sec","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Frogs' legs","Salt and pepper","Flour","Butter","Chopped parsley","Garlic (optional)"],"ingredients_norm":["frogs' leg","salt and pepper","flour","butter","parsley","garlic"],"steps":["Season the frogs' legs with salt and pepper and dip in flour.","Put a piece of butter in sauté pan and place on stove over a quick fire.","When hot add the frogs' legs and fry for a few minutes.","Remove to a chafing dish and put a fresh piece of butter in the sauté pan, brown, and pour over the legs, with chopped parsley, and garlic, if desired."],"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:w117:29","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"aa00d2a85f66ed7eba2bb535339ce1a52585d2d6dc1e87fb8e00394dea6e0788","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","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-saute-a-sec"}