Gâteau of Frog's Legs and Pig's FeetTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:116.3 kcal
Proteins:14.8 g
Fats:1 g
Carbohydrate:12.1 g
Fibers:0.6 g
Sugar:1.5 g
Cholesterol:33.4 mg
Sodium:62.1 mg
Calcium:34.3 mg
Energy:167 kcal
Proteins:21.2 g
Fats:1.4 g
Carbohydrate:17.3 g
Fibers:0.8 g
Sugar:2.1 g
Cholesterol:48 mg
Sodium:89.2 mg
Calcium:49.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
deboned frog legs
250
ml
stock made from the frog bones
8
cooked and deboned pig's (feet (trotters))
125
ml
green (parsley) juice
250
ml
wine sauce
garlic and chopped parsley
juice of 1 lemon
50
g
french #s
20
g
flour
METHOD
- Cut the meat from the pig's feet into julienne strips, season and place into a small non-stick skillet to cook - wait until a crust forms.
- Finish the white wine sauce and color it with the green juice, parsley and lemon.
- Brown the lightly-floured frog's legs in butter that has not been allowed to brown. Add the shallot and the chopped parsley and garlic, deglaze with the lemon juice.
- Place the frog's legs into a stainless steel mould, packing down firmly as you would for a cake.
- Arrange the pig's feet galette on top and surround with the sauce.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
