2174 Nymphes a l’Aurore

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Trim the frogs’ legs well, poach them in white wine and allow to cool in the cooking liquid.

When cold, drain and dry them carefully with a clean cloth. Coat each with White Fish Chaud-froid Sauce which has been coloured by the addition of a little