CookEat Recipe
Frogs' Legs Poulette
Frog legs gently cooked with shallots and sliced mushrooms in a sherry, milk and cream sauce, finished with a yolk liaison and chives.
Method
Steps
Step 1
Thaw the selected raw IQF frog legs completely in the refrigerator, protected from other foods. Weigh one and a half pounds of the thawed legs after draining surface water. Clip off any remaining claws with clean scissors, rinse carefully with cold water without splashing and dry well. Clean and sanitize the raw-food work area and keep it separate from the later cooked service.
Step 2
Heat half an ounce of the butter in a sauté pan. Add the frog legs, season with one good half teaspoon of salt and two saltspoons of cayenne, and mix gently with a fork. Cook gently for about five minutes. Add the four very finely chopped shallots, mix again and cook for about six minutes.
Step 3
Add one good tablespoon of flour and stir well. Moisten with the half gill sherry, one gill hot milk and half gill cream. Add the six sliced canned mushrooms, mix with a fork and cook for about five minutes. Add the half teaspoon chopped chives, mix lightly and cook for about two minutes. Before adding the yolk mixture, check every frog-leg piece at its thickest centre, away from bone, has reached 74°C, continuing this same cooking phase as needed. Use the temperature check to confirm doneness.
Step 4
With clean hands and equipment, separate one actual yolk from one commercially pasteurized shell egg. Mix that yolk with the one tablespoon cream and remaining half ounce good butter, softened enough to blend. Add this liaison to the cooked frog legs. Toss continually while heating gently for about two minutes, without boiling; draw the pan away from strong heat if needed to keep the sauce smooth.
Step 5
Pour into a clean chafing dish or soup tureen and serve promptly.
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