🫙 From the Spice Rack
Mousseline Of Frog Legs with Fresh Pasta
7 tb Butter 2 lg Shallots, chopped 3 lb Frog legs 14 oz Wine, white, dry Salt Pepper 3 c Cream, heavy 4 oz Fish, filet of sole 1 lg Egg 1/2 ea Lemon 1 tb Oil, olive 1/2 lb Pasta, f...
maineasy
Ingredients8 items
Ingredients
- 7tbsp butter
- 2large shallots, chopped
- 3lbfrog legs
- 14ozwine, white, dry
- 4ozfish, filet of sole
- 1large egg
- 1/2ea lemon
- 1tbsp oil, olive
Directions
- 1
7 tb Butter 2 lg Shallots, chopped 3 lb Frog legs 14 oz Wine, white, dry Salt Pepper 3 c Cream, heavy 4 oz Fish, filet of sole 1 lg Egg 1/2
- 2
Saute the chopped shallots in butter until they're golden brown
- 3
Add 1 1/2 pounds of frog legs, white wine, salt and pepper
- 4
Cover and cook slowly for 10 minutes
- 5
Strain the liquids from the mixture back into the saute pan
- 6
Reserve the legs
- 7
Replace strained stock in saute pan, add 1 cup of cream and reduce by half
- 8
Set aside but keep warm