Text 14302, 110 rader
Skriven 2011-08-04 06:57:00 av Dave Drum (53059.cooking)
  Kommentar till text 14284 av Dale Shipp (1:261/1466.0)
Ärende: Frog's legs
===================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> I'm not totally convinced yet they're worth trying.

 DD> Keep your eyes peeled and when someone else orders frog
 DD> legs, snitch one and give it a whirl. That way you can try
 DD> it out without getting a "spitter" entree that you have had
 DD> to shell out $$$ for.   Bv)=
 DD>

 DS> Or find a Chinese buffet that has them on the line.  There used to be
 DS> one just north of us called the Panda Buffet that we thought was very
 DS> good.  Unfortunately they closed, and were replaced by another Chinese
 DS> buffet.  We've tried the replacement once, and thought it only fair --
 DS> not even good.

Eeeeeek ... never even thought of that. I used to go to buffets all the time.
Not very often these days. Our best Chinese buffet (Buffet City) was very good
indeed. Until ICE showed up and shipped about 60% of their staff back to China
and busted the owners for a variety of complaints. It has re-opened as New
Buffet City. And is a pale shadow of the original. I went once shortly ofter
they re-opened and then again about six weeks later - confirming that the bad
experience of the previous visit had not been a fluke.

I have only seen frog's legs on offer at a buffet a couple of times -- at the
old (first version) Buffet City.

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'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: De-bone 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 400øF/205øC.
   
  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

  Uncle Dirty Dave's Archives

MMMMM

... The best audience is intelligent, well educated and mildly drunk.
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