INGREDIENTS

INSTRUCTIONS

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 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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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