OK, so I am now on a Hungarian food kick and have found a fabulous cookbook for it. I love a good cookbook and will often sit down and read through it like others would a novel.
There are highs and lows just like a normal book, the build up is the appetizers, salads and soups with the peak being tantalizing main courses like Calf’s Kidneys in Spiced Butter and Larded Roast Venison. Sounds interesting, huh? Maybe even… a little adventurous?
Well, I know this may not be the food most people would eat everyday, if ever at all. However, I find cooking these types of dishes personally challenging and endlessly exciting.
Check it out for yourself, you can even find some recipes online: Hungarian Cuisine by Jozsef Venesz. Printed in the 1950s, it is the first Hungarian cookbook translated into English and a fantastic treasure to me.
Frog’s Legs with Mushrooms
Ingredients: 25 frogs’ legs, 1 tsp. Salt, 1tbsp. Flour, 3 oz. butter, pinch of ground black pepper, 3/5 pt. cream, 7-1/2 oz. mushrooms, 2 oz. onions, ½ bunch of parsley, 2 egg yolks, ½ lemon.
Cook frog’s legs with finely chopped onions and sliced mushrooms. Make a roux with flour and butter, dilute with the frog gravy, add cream and bring to boil. Flavor with lemon juice, ground black pepper and chopped parsley. Add 2 egg yolks, but do not boil after adding yolks. Pour this sauce over frogs’ legs and garnish with rice.
Need help finding frogs legs? I can help, just let me know! (smiiiiile)