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Mousseline of Frog Legs with Fresh Pasta


Mousseline of Frog Legs with Fresh Pasta recipe












Trans-fat Free


7 tablespoons butter
2 large shallots
3 pounds frog legs
14 ounces wine
white, dry
1 x salt
1 x black pepper
3 cups cream
4 ounces fish
filet of sole
1 large eggs
½ each lemon
1 tablespoon vegetable oil
½ pound pasta, fresh
1 bunch chives


Frog Leg Sauce:

In a sauté pan, heat 2 tablespoons of butter. Sauté the chopped shallots in butter until they're golden brown.

Add 1½ 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 sauté pan.

Reserve the legs.

Replace strained stock in sauté 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.


Boil salted water, add olive oil and pasta. When pasta is al dente, strain and cool under running water. Set aside.


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℉ (200℃).

To Assemble:

To serve, sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 69077% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 35g 176%
Trans Fat 0g
Cholesterol 248mg 83%
Sodium 273mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 27g
Vitamin A 39% Vitamin C 8%
Calcium 21% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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