Frog Legs In Mushroom Sauce

• several frog legs
• 2 thin slices lemon
• 1/8 tsp. white pepper
• 1/2 c. celery
• 1/2 c. onion
• 1/2 c. parsley
• 3 Tbsp. butter or margarine
• 1 c. sliced mushrooms
• 1 1/2 Tbsp. flour
• 1 1/2 c. chicken stock or stock from cooking the frog legs
• 3 egg yolks
• 3 Tbsp. cream
• 1 1/2 tsp. lemon juice or 2 tsp. dry sherry

1. Cut several frog legs into pieces; place in saucepan.
2. Cover with boiling water or light stock.
3. Add the lemon slices, white pepper, celery, onion and parsley.
4. Simmer, covered, until tender. Drain.
5. Melt the butter or margarine in saucepan.
6. Add the sliced mushrooms.
7. Stir in the flour.
8. Stir in slowly the chicken stock or stock from cooking the frog legs.
9. Correct the seasonings.

legs, thin slices, white pepper, celery, onion, parsley, butter, mushrooms, flour, chicken, egg yolks, cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050985 (may not work)