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Frogs A La Poulette Recipe

History:
Frogs A La Poulette is a classic French dish that originated in the early 19th century. It is said to have been created by the renowned French chef, Pierre Franey, who was known for his exquisite and innovative recipes. The dish quickly gained popularity in France and soon spread to other parts of Europe and the world.

Fun Facts:
1. Frogs A La Poulette is often considered a delicacy and is commonly served in high-end restaurants.
2. The dish is known for its rich and creamy sauce made with white wine, butter, and eggs.
3. Frogs were historically considered a popular ingredient in French cuisine, especially in certain regions like the Loire Valley.
4. Contrary to popular belief, frogs taste similar to chicken and have a delicate and tender texture.
5. The term "A La Poulette" refers to a cooking method that involves preparing a dish with a white sauce.

Now, let's get into the recipe for Frogs A La Poulette:

Ingredients:
- 12 frogs hind legs and backs, jointed
- Truffles, thinly sliced
- 1 small can of mushrooms, sliced
- 1 glass of white wine
- Salt and white pepper, to taste
- Cayenne pepper, to taste
- Mace, a pinch
- 4 ounces of butter
- 1 teaspoon cornstarch
- 1 ounce of butter
- 6 egg yolks, beaten
- 1/2 cup of cream
- 1 loaf of bread
- Mushroom and truffle slices for garnish

Instructions:
1. In a closely covered saucepan, combine the jointed frogs hind legs and backs with the truffles, sliced mushrooms, white wine, salt, white pepper, cayenne pepper, mace, and 4 ounces of butter.
2. Stew the mixture gently for about 15 minutes, stirring occasionally.
3. Check if the frogs are tender. If they are, proceed to the next step. If not, continue cooking for a few more minutes.
4. In a small bowl, mix the cornstarch with 1 ounce of butter until well combined.
5. Add the cornstarch and butter mixture to the saucepan and let it cook for an additional 2 minutes, stirring continuously.
6. Remove the saucepan from the heat and gradually stir in the beaten egg yolks and cream. Make sure to mix well to incorporate all the ingredients.
7. Place the saucepan with the mixture in a warm place where it will remain hot without cooking further.
8. Preheat the oven to a medium-high temperature.
9. Cut the crust from a loaf of bread and hollow out the center, creating a bread cup.
10. Brush the inside of the bread cup with butter and place it in the oven to brown slightly.
11. Once the bread cup is lightly browned, remove it from the oven.
12. Pour the frogs legs and sauce into the bread cup, filling it up completely.
13. Garnish the dish with additional mushroom and truffle slices for added flavor and visual appeal.
14. Serve immediately and enjoy this delightful and unique culinary experience!

Similar Recipe Dishes:
If you enjoyed Frogs A La Poulette, you might also like "Coq Au Vin," which is a classic French dish made with chicken cooked in red wine. Another option would be "Escargot," a French delicacy made with cooked snails in garlic butter. These dishes offer a similar level of uniqueness and richness that can truly elevate your dining experience.

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