Mousseline of Frog Legs with Fresh Pasta - butter

Method

• 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 400F (200C).
• 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.