A whole mess of frogs
1 package of stuffing mix
Several cups of bread crumbs
Slit frogs from butt to chin and remove entrails; wash and pat dry. Mix
stuffing mix and bread crumbs with water; stuff frog cavities. Place on
platter under broiler for 15 minutes or until golden brown. Serve on bed of
lily pads. Should be eaten like hors d'oeuvres.
A Chablis is most appropriate.
Source: Richard Marcou (1991) Road Kill: Goremet Cooking. Winnipeg,
Manitoba: Quade International, Inc.
Collected by Bert Christensen