Des Grenouilles

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


Like their French ancestors, the ancient Creoles highly prized Frog Legs as a delicacy. Properly cooked, they are much more delicate than chicken and a great dish at recherche dinners. It must be remembered that only the hind Legs of the Frogs are used. These are usually sold cleaned and skinned in the French Market. But if caught by the small boys of the household or the amateur fisherman and brought home to be cleaned, the Legs must first be skinned and then thrown into boiling water for five minutes. Then take them out and put into cold water. When cold, take out of the water and wipe dry with a clean towel. They are now ready for cooking.