The Myrtle Reed Cook Book

by Myrtle Reed

FROG LEGS À LA POULETTE

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter. Add two small spoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a wineglassful of white wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve.