← All recipes

Mousseline of Frog Legs with Fresh Pasta

An italian recipe for Mousseline of Frog Legs with Fresh Pasta, made with Butter Fish Filet Of Sole, Wine White Dry Tb Oil Olive, and Cream Heavy. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 7 tbsp
• 14 oz
• 3 cup

Method (preview)

1. 1

   In a saute pan, heat 2 tablespoons of butter. Saute the chopped shallots in butter until they're golden brown.

2. 2

   Add 1 1/2 pounds of frog legs, white wine, salt and pepper.

3. 3

   Cover and cook slowly for 10 minutes.

4. 4

   Strain the liquids from the mixture back into the saute pan.

5. 5

   Reserve the legs.

6. 6

   Replace strained stock in saute pan, add 1 cup of cream and reduce by half. Set aside but keep warm.

7. 7

   Debone the frog legs. Place the meat in a meat grinder or food processor with the filet of sole and grind thoroughly.

8. 8

   Add egg, salt and pepper, and 1 cup of cream (adjust to consistency and taste.) Process the mousseline and reserve.

9. 9

   Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside.

10. 10

    Fill center with frog leg meat and top with mousseline. Tamp gently to remove trapped air bubbles.

11. 11

    Place the molds onto a pan or tray in which you've poured about an inch of water.

12. 12

    On top of each mold, place a layer of buttered parchment, (butter side down), then a layer of foil.

13. 13

    Bake for 15 minutes at 400 F.

14. 14

    To serve, saute pasta in 3 tablespoons of butter, adjust seasoning, then layer on serving plates.

15. 15

    Bring the sauce to a boil, and add heavy cream to adjust consistency if necessary. If sauce is too thick, thin with white wine.