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Frogs Stewed

Stewed frog legs in a butter, flour, and cream gravy with herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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. Parboil the frog legs for about 3 minutes, then drain them.

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 to combine.

  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 legs, strain the gravy, and mix in the beaten egg yolks.

Serve

  1. Place the frog legs in a serving dish, pour the gravy over them, and 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
Provide the main protein, which becomes tender as they simmer in the gravy.
Butter
Adds fat and richness, and carries flavour when the legs are first fried.
Flour
Thickens the gravy as it cooks, giving it body and a smooth texture.
Cream
Adds fat and body, making the gravy rich and silky.
Egg yolks
Enrich and thicken the gravy further, adding richness and a smooth finish.

The step that matters

Mix in the egg yolks off the heat-level simmer. Egg yolks thicken by gentle heat but scramble if the gravy is too hot, leaving a grainy texture. Strain the gravy first, then stir the yolks in gently so the sauce stays smooth.

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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