Subj : 2/28 Nat Frog Legs Day 3
To   : All
From : Dave Drum
Date : Sun Feb 26 2023 12:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mousseline of Frog's Legs w/Fresh Pasta
 Categories: Seafood, Exotics, Citrus, Wine, Pasta
      Yield: 4 Servings
 
      7 tb Butter
      2 lg Shallots; chopped
      3 lb Frog'd legs
     14 oz Dry white wine
           Salt & pepper
      3 c  Heavy cream
      4 oz Filet of sole
      1 lg Egg
    1/2    Lemon
      1 tb Olive oil
    1/2 lb Fresh pasta
      1 bn Chives
 
  Frog Leg Sauce: In a saute pan, heat 2 tablespoons of
  butter. Saute the chopped shallots in butter until they're
  golden brown.
  
  Add 1 1/2 pounds of frog legs, white wine, salt and pepper.
  Cover and cook slowly for 10 minutes.
  
  Strain the liquids from the mixture back into the saute pan.
  Reserve the legs.
  
  Replace strained stock in saute pan, add 1 cup of cream and
  reduce by half. Set aside but keep warm.
  
  Frog Legs: Debone the frog legs. Place the meat in a meat
  grinder or food processor with the filet of sole and grind
  thoroughly.
  
  Add egg, salt and pepper, and 1 cup of cream (adjust to
  consistency and taste.) Process the mousseline and reserve.
  
  Pasta: Boil salted water, add olive oil and pasta. When
  pasta is al dente, strain and cool under running water. Set
  aside.
  
  Mousseline: Butter four ramekins or molds.
  
  Put the mousseline into a pastry bag and squeeze it into the
  molds, leaving a hole in the center of each mold.
  
  Fill center with frog leg meat and top with mousseline. Tamp
  gently to remove trapped air bubbles.
  
  Place the molds onto a pan or tray in which you've poured
  about an inch of water. On top of each mold, place a layer
  of buttered parchment, (butter side down), then a layer of
  foil. Bake for 15 minutes at 400ºF/205ºC.
  
  To Assemble: To serve, saute pasta in 3 tablespoons of
  butter, adjust seasoning, then layer on serving plates.
  
  Remove mousseline from molds and place on pasta.
  
  Bring the sauce to a boil, and add heavy cream to adjust
  consistency if necessary. If sauce is too thick, thin with
  white wine.
  
  Add butter, lemon juice, salt and pepper.
  
  Pour sauce over mousseline and sprinkle with chopped chives.
  
  Source: Great Chefs of San Francisco, Avon Books, 1984
  
  Chef: Roberto Gerometta, Chez Michel, San Francisco, CA
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
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.... I'm for helping the elderly. I'm going to be old myself, some day.
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