40 Pastries with Frogs’ Legs and Wood Mushrooms

Name: Pastries with Frogs’ Legs and Wood Mushrooms
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon lemon juice; 2 tablespoons dry white wine; 1 level tablespoon chopped shallot; 15 g (½ oz) watercress leaves, with their little stalks; 1 level teaspoon fine salt; 4 turns of the peppermill; 500 ml (scant pint) whipping cream; 1 level teaspoon Watercress Purée; 1 beaten egg; 180 g (6¼ oz) fresh or frozen Flaky Pastry; 1 handful flour; 100 g (3½ oz) millers (mousserons), washed twice in running water and drained; 15 g (½ oz) butter; 800 g (1 lb 12 oz) frogs’ legs – 20 pairs

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Feuilleté de grenouilles au cresson et aux mousserons ‘Frogs’ legs in a watercress sauce’

Ingredients

Main ingredients

1 handful flour
180 g (6¼ oz) fresh or frozen

Europe
France
Starter
Mediterranean

Method

Making the pastries

Preheat the oven to 220°C/425°F/Mark 7. Roll out the flaky pastry on a lightly-floured board, to form a rectangle 26 cm