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Nutrition Facts
Serving Size 1 (342g) Recipe makes 4 servings The following items or measurements are not included below: frogs legs
Calories 407
Calories from Fat 204		(50%)
Amount Per Serving		%DV
	Total Fat 22.7g	34%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 139mg		46%
Sodium 1720mg		71%
Potassium 489mg		13%
Total Carbohydrate 10.2g		3%
	Dietary Fiber 0.5g	1%
	Sugars 1.9g
Protein 14.5g		28%
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Epicurean Bouchees

Recipe #373587 | 30 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Mary Close
May 21, 2009

This comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. It is dated July 1932. There are some funky recipes in the book, like Tongue in Aspic and Stuffed Hearts with Vegetables. I had to share this, though. I hope someone actually makes it!

SERVES 4 -6 (change servings and units)

Ingredients

puff pastry shell
1/3 lb mushroom cap
1 dozen frogs legs
1/2 lb crabmeat
2 tablespoons melted butter
2 teaspoons salt
1/4 teaspoon paprika
1/2 cup sherry wine
1 1/3 cups cream
1 tablespoon cornstarch
1 tablespoon cold water
1 egg yolk

Directions

1
Clean mushroom caps. Cut in one fourth inch strips crosswise and saute in butter 3 minutes. Clean and steam frog legs, until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand 30 minutes. Put on range and cook 5 minutes. Pour off one half wine and add mushrooms. Scald cream in a double boiler. Dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes, stirring constantly until mixture thickens, and afterwards occasionally. Then add slightly beaten egg yolk. Add to mushroom mixture, reheat and season with salt and cayenne. Fill bouchee cases with mixture or serve with puff-paste points.