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Frogs Stewed

A stew of frog legs cooked in butter, flour, herbs, onion, water, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and summer savory match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 241 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Frogs Stewed

Ingredients

Directions

Prepare

  1. Wash and skin the frog legs, then parboil them for about 3 minutes and drain.

Make the gravy

  1. In a stewpan, melt the butter over medium heat.

  2. Add the frog legs and fry for about 2 minutes, stirring to prevent burning.

  3. Sprinkle the flour over the frog legs and stir it in.

  4. Add the parsley, summer savory, bay leaf, onion, salt, pepper, hot water, and cream.

  5. Boil gently until the frog legs are cooked through.

  6. Remove the frog legs from the pan.

  7. Strain the gravy.

  8. Mix the beaten egg yolks into the gravy.

Serve

  1. Place the frog legs in a serving dish.

  2. Pour the gravy over the frog legs.

  3. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + summer savorytop 1% of all pairs
    Smell alikestrong
    Cooked together241 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Flour + summer savorytop 7% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Summer savory + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together671 recipes

    Shared aroma: estragole (anise, licorice).

  5. Summer savory + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together299 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Frog legs
Main protein; the meat that is cooked through in the simmering gravy.
Butter
Fat that starts the base and carries flavour during the initial frying.
Flour
Thickens the gravy as it cooks with the butter and liquid.
Cream
Adds richness and body to the gravy.
Egg yolks
Enriches and thickens the gravy, adding smoothness and colour.

The step that matters

Mix the beaten egg yolks into the gravy. Egg yolks thicken when heated, so if the gravy is boiling when they go in they can scramble and turn grainy. Add them off the heat or after the gravy has cooled slightly, and stir steadily.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, parsley, summer savory, pepper, cream, egg):

  1. Shallotfits better
  2. Chivefits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against butter, flour, parsley, summer savory, pepper, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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