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
Toronto, Ontario