World Frog Day is celebrated every year on March 20

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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's 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 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 & taste.) Process the mousseline & 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/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/205-|C.

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 w/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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