Frogs Sauteed a la Creole

Grenouilles Sautees a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Pairs of Frog Legs
  • 2 Tablespoonfuls of Butter
  • 3 Large Onions
  • 6 Fresh Tomatoes, or a Pint Can
  • A Sprig of Thyme
  • A Bay Leaf
  • 2 Cloves of Garlic
  • 6 Green Sweet Peppers
  • A Cupful of Consomme, or Boiling Water
  • Salt and Pepper to Taste


Wash the frog legs. Put two tablespoonfuls of butter into a saucepan and add the Legs. Let this brown well, being careful not to burn. After ten minutes of very slow cooking on a good fire, take three large onions and slice them and let them brown with the Frogs. Then add one-half dozen nice large fresh tomatoes or a pint of canned tomatoes. Cover and let these brown. Cook very slowly, adding salt and pepper to taste, also thyme, bay leaf, two cloves of garlic, all chopped very fine indeed. Let the mixture smother slowly over the fire, and, if possible, add one-half dozen green sweet peppers sliced very fine, being careful to extract all the seeds. Stir well and let it smother twenty minutes longer, stirring frequently to prevent burning. When well smothered — that is, when the Frog Legs are tender, which is easily ascertained by touching with a fork — add one cup of broth, if you have it, or Consomme; if not, add one cup of boiling water, and let cook again for half an hour very slowly and well covered. Serve hot.