Yield: 4 servings
|2 larges||Shallots, chopped|
|3 pounds||Frog legs|
|14 ounces||Wine, white, dry|
|3 cups||Cream, heavy|
|4 ounces||Fish, filet of sole|
|1 tablespoon||Oil, olive|
|½ pounds||Pasta, fresh|
Frog Leg Sauce: =============== In a saute pan, heat 2 tablespoons of butter. Saute the chopped shallots in butter until they're golden brown.
Add 1½ 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.
Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside.
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 400 F.
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: Rob Stewart Date: 09-12-94