Picayune Frogs a la Creole

Grenouilles a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Half-Dozen Picayune Frogs
  • 3 Eggs
  • A Cupful of Sifted Bread Crumbs
  • A Tablespoonful of Butter
  • A Tablespoonful of Flour
  • 2 Gills of Milk, or Fresh Cream
  • ½ Teaspoonful of Salt
  • ½ of an Onion, Chopped Very Fine
  • Salt and Pepper to Taste


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 and put into the pot of hot lard. Let them fry to a nice golden brown. Then make a sauce as follows:

Take one tablespoonful of flour, one very large tablespoonful of butter, two gills of fresh milk or cream, and a half teaspoonful of salt. Put butter in a saucepan over the fire. As soon as it melts, add the flour, which has been rubbed smoothly. Stir gradually and when blended, add by degrees the boiling milk, stirring constantly to prevent burning. Then add salt, a teaspoonful of chopped parsley, a half of a chopped onion that has been well grated, and two fresh eggs, beaten, and cook just two minutes longer over low heat. Warm the Frog Legs in the sauce, being careful not to let the sauce boil after the eggs have been added else they will curdle the sauce. Serve hot, with the compliments of the Picayune.