Text 14857, 79 rader
Skriven 2011-08-18 09:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: flights of fancy 764
============================
 ml-> No. True?
 BF> Guess so... "Frogs' eyes have a surprising auxiliary function: they
 BF> help in swallowing. As a frog swallows its prey, the eyes sink through
 BF> openings in the skull and help force the food down the throat. This is
 BF> why frogs seem to blink as they eat."   

Hm. Since I have spent scant time watching frogs eat,
as opposed to frogs being eaten, I missed this fact.

 ML> Interesting. Does one enire them by belching in their face,
 GJ> Huh ???
 ml-> Figure it out.
 BF> Damn!  I spent way too much time on this:

That was a flight of fancy, but I played by accepted
rules of English word construction. Enire = anger (v).
From en-, within, and ire, anger. Similar construction
to entrance (one of the great words of all time) or
envision (one of the great concepts of all time).

I figure there's nobody more qualified to invent a word
(such as ontopicizer) than me.

Frog mousse
cat: main, celebrity, leap of faith, flight of fancy
servings: 6

2 kg frogs' legs
200 g pike
2 egg whites
500 ml cream
150 g butter
375 ml Riesling
500 g spinach
4 shallots
1 clove garlic
chives
1 spoon roux
salt and pepper
1/2 lemon, juice of
butter

 
First, sweat the butter and the chopped shallots in a
frying pan, then add 1 kg frog legs and pour the wine over.
Add some salt and pepper and let the mixture simmer 3 min,
without covering the frying pan with a lid.

Bone the frog legs and set them aside. Reduce the cooking
juices by half.

For the mousse. Finely mince the pike flesh along with the
other kilo of raw frog legs, which you will have previously
boned. Add some salt and pepper. Blend in the egg whites and
gradually the same volume of cream. As soon as the mousse has
a consistent texture, take it out of the mixer and refrigerate.

Butter 8 ramekins. Put the mousse into a piping bag with a
round nozzle and cover the base and sides of these moulds.
Fill the centre of the moulds with some cooked frog legs and
then cover completely with a layer of mousse.

Place the ramekins in a bain-marie and bake for 15 min at
180C/350F.

For the sauce. Thicken the reduced cooking juices with roux
and gently bring to the boil. Add a bowl of cream and beat
in the remaining butter. Add the juice of half a lemon; add
salt and pepper, to correct the seasoning. Turn each mousse
out from its ramekin onto a plate garnished with steamed
spinach leaves, which have been reheated in butter.

Pour some sauce over each mousse and sprinkle over some
finely chopped chives.

Paul Haeberlin, Auberge de l'Ill
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