{"id":6541,"slug":"frogs-legs-saute-a-sec-2","title":"Frogs' legs, sauté à sec.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen frogs' legs","salt","pepper","flour","three ounces of hot butter","one chopped shallot","chopped parsley","lemon"],"ingredients_norm":["frogs' leg","salt","pepper","flour","hot butter","shallot","parsley","lemon"],"steps":["Remove the skins and cut off the hind legs.","Salt and pepper them and roll in flour.","Sauté one dozen frogs' legs in three ounces of hot butter in a frying pan, for a few minutes over a good fire.","Then add a chopped shallot and let simmer for a few minutes.","The legs should then be crisp. Serve on a platter with chopped parsley and lemon."],"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:w140:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"7f9e05105d3d3d7b50e5b17130cb5112851852e537a7aab73f5ab32e1ebf3d31","created_at":"2026-08-02T16:52:24Z","updated_at":"2026-08-02T16:52:24Z","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-2"}