63 Mousseline of Frogs’ Legs with Watercress

Name: Mousseline of Frogs’ Legs with Watercress (Mousseline de grenouilles au cresson de fontaine)
Yield: For four people
Cuisine: French
Ingredients: 20 cl (scant ½ pint) Tomato sauce or Artichoke sauce or Asparagus sauce; 20 cl (scant ½ pint) Tomato sauce or Artichoke sauce or Asparagus sauce; 20 cl (scant ½ pint) Tomato sauce or Artichoke sauce or Asparagus sauce; butter for coating the oven dishes; 16 tiny bunches of fresh parsley; 2 tablespoons watercress purée; 1½ teaspoons skimmed milk powder, dissolved in 4 tablespoons water; 25 cl (scant ½ pint) fish fumet or 8 tablespoons water and 8 tablespoons dry white wine; half an egg; ½ teaspoon salt, a pinch of pepper; ½ teaspoon salt, a pinch of pepper; 16 uncooked whole frogs’ legs; 2 uncooked scallops (about 35 g); 25 cl (scant ½ pint) fish fumet or 8 tablespoons water and 8 tablespoons dry white wine; 25 cl (scant ½ pint) fish fumet or 8 tablespoons water and 8 tablespoons dry white wine; 80 g (3 oz) uncooked boned frogs’ legs

Mousseline de grenouilles au cresson de fontaine

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

80 g (3 oz) uncooked boned frogs’ legs
16 uncooked whole frogs’ legs

Europe
France
Lunch
Starter
Gluten-free
Mediterranean

Method

Preheat the oven to 220°C/425°F/Mark 7. In the liquidiser, purée the boned frogs’ legs, scallops, half an egg, beaten, the skimmed milk powder dissolved in water, and the watercress purée, all seasoned with salt and pepper.
Lightly brush the insides of