Pour the frogs legs and sauce into the bread cup, garnish with mushrooms and truffles.
To this add half a glass of sherry, some finely chopped truffles, one cup and a half of stock, salt and pepper, and cook for ten minutes.
Put a layer of the macaroni in a baking dish, sprinkle with grated Parmesan cheese and sliced truffles mixed with a little good sauce espagnole.
Serve with one cupful of Spanish Sauce, adding two chopped truffles, half a dozen chopped mushrooms, a dozen chopped olives, and three tablespoonfuls of stewed and strained tomato.
Joint the hind legs and backs of twelve frogs; put in a closely covered saucepan with some truffles, a small can of mushrooms sliced, a glass of white wine, salt, white pepper, cayenne, mace and four ounces of butter.