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Broiled Frogs' Legs

Frogs are cleaned, seasoned, and broiled until cooked, served with maître d'hôtel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and olive are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Broiled Frogs' Legs

Ingredients

Directions

Prepare the frogs

  1. Lay frogs on their backs and cut from the neck along the side of the belly, then cut across the middle of the belly.

  2. Remove the entrails and cut away the head, leaving only the back and legs.

  3. Skin and chop off the feet, then wash thoroughly and blanch in scalding salted water.

Broil and serve

  1. Place on a dish and pour over a little olive oil seasoned with salt and pepper.

  2. Turn the frogs' legs several times in the seasoning and broil for 3-4 minutes on one side, then turn.

  3. Broil altogether for about 7 minutes and serve with a maître d'hôtel sauce.

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. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Frogs
Provide the tender meat that is the main component of the dish.
Olive oil
Carries the seasoning and keeps the surface moist while broiling, aiding browning.

The step that matters

Turning the legs in the seasoning before broiling. Coating the legs evenly in seasoned oil helps them brown uniformly and stay moist, while turning them partway through broiling keeps the thinner areas from drying or burning under direct heat.

“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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