• 2/28 Nat Frog Legs Day 3

    From Dave Drum@1:3634/12 to All on Sun Feb 26 12:34:00 2023
    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

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