Fricasseed Frogs’ Legs

Prepare twelve saddles or hindquarters of frogs as above and put them in a flatbottomed
saucepan with a little butter and a very small quantity of finely-minced
shallot. Place the pan on the fire and cook until the butter begins to brown, then
pour over a teacupful of sherry, cover the pan and stew for twenty minutes; skim off
most of the butter and add cayenne and salt to taste. Put the yolks of four eggs and
two tablespoonfuls of cream in the stock to thicken, mixing the eggs in a little of the
hot liquor before adding them, and as soon as the contents of the pan show signs of
boiling remove it from the fire. Place the frogs on a dish with the legs sticking out
all around and the thick part forming a circle in the center; strain the sauce and pour
it over them. The wine and eggs are not always used in the cooking.