| |
|
What You Need:
(To Serve: 2 - 4)
|
|
|
|
1 pound frog's leg
Artichoke bottoms
Potatoes
Hardboiled eggs
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Have one pound of very white medium-sized frogs, cooked in a little mushroom broth, and seasoned with salt, pepper, butter, and lemon juice.
|
2. When cold cut the meats into three-eighths of an inch squares, and put them in a vessel with cooked artichoke bottoms, potatoes and hardboiled eggs, all cut the same size as the frogs.
|
3. Season with salt, pepper, oil and vinegar, and marinate for fifteen to twenty minutes.
|
4. Drain the salad on a sieve, return it to the vessel, and dress it with a consistent mayonnaise, finished with mustard and chopped tarragon; arrange it in a salad bowl, smoothing the top to a dome.
|
5. Split some lobster claws in two, season and form into a rosette in the center of the salad; decorate around with truffles and gherkins, having a lettuce heart exactly in the middle.
|
|
|
|
|
