Picayune Frogs a la Creole

Grenouilles a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Half-Dozen Picayune Frogs
  • 3 Eggs
  • A Cupful of Sifted Bread Crumbs


Take a half-dozen fine Louisiana Frogs, the more delicate the better. Cut off the hind Legs and skin. Scald the Legs in boiling water, seasoned with salt and lemon juice. Then take out and dry with a clean towel. Beat the yolks and whites of two or three eggs and mix in bread crumbs sifted. Have ready a pot of heated lard. Rub the Frog Legs well with pepper and salt, dip each in this mixture an