What's on the Menu?!: Frogs' Legs a la Bechamel

Smiley's Cookbook (1895)

Frogs' Legs à la Béchamel

Lowney's Cook Book (1907)

Frogs’ legs

Salt and pepper

4 tbs butter

½ cup mushrooms

Buttered toast

Béchamel Sauce

Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and sauté. Serve on slices of buttered toast, with Béchamel Sauce.

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