CookEat Recipe
Frogs’ Legs Vol-au-Vent
Frog legs with finely chopped shallots and sliced mushrooms in a sherry, milk and cream sauce, served in a covered baked puff-pastry case.
Method
Steps
Step 1
Have one fully baked empty vol-au-vent case and its own lid ready and warm. Use fresh raw, skinless, bone-in frog legs prepared for human food. Weigh one and a half pounds while their feet are still present, then trim off the feet. Keep the raw legs and their utensils separate from the baked case.
Step 2
Heat two tablespoons of melted butter in a frying pan. Add all the trimmed legs, half a teaspoon of salt and one saltspoon of cayenne. Mix gently with a fork and cook for about five minutes as a guide.
Step 3
Add four sound shallots, very finely chopped. Mix and cook for about six minutes more as a guide, tossing occasionally.
Step 4
Stir in one good tablespoon of flour. Add half a gill of sherry, one and a half gills of hot milk, half a gill of cream and all six canned mushrooms, sliced. Mix gently with the fork and cook for about five minutes more as a guide.
Step 5
Add half a teaspoon of chopped chives. Mix lightly and cook for about two minutes more as a guide. Check each frog-leg piece at its thickest meat away from the bone; each must reach at least 63°C for 15 seconds. Continue cooking as needed.
Step 6
Mix one egg yolk with the separate tablespoon of cream and half ounce of butter. Gradually mix in a little hot sauce, then return this mixture to the frying pan.
Step 7
Toss gently over the heat without boiling for about two minutes as a guide. Check that the filling throughout, including the frog meat and the egg-and-cream sauce, reaches 74°C. Continue heating gently as necessary without boiling, then remove from the heat.
Step 8
Place the warm baked case on a hot dish. Fill it with the hot preparation without overflowing, replace its own lid and serve immediately. Serve any actual remaining filling immediately alongside on the hot dish. Keep all the cooked filling for this service.
Cooked it? Rate it.
Cooked 0 times