Sparkling butter frog legs and dried coppa millefeuille

French 607
Sparkling butter frog legs and dried coppa millefeuille
  • Serves: 0 People
  • Prep Time: 35 min
  • Cooking: 30 min
  • Difficulty: medium
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Sparkling butter frog legs and dried coppa millefeuille

Ingredients

Directions

  1. ### Cooking ###
  2. Prepare your ingredients. Cook your potatoes with peel in a large volume of salt water. Peel and chop the onion. Wash the leek and chisel it very thinly along the length.
  3. Put in the oven th.5 / 6 in a bottom of oil, 8 slices of coppa to dry. Watch that they do not burn.
  4. In a saucepan, put the butter. Add the chopped onion. Let melt on very soft. Your butter is sparkling as soon as it reaches this beautiful white tablecloth. Add the chopped herbs. Salt, pepper and mix.
  5. Once the potatoes are cooked, peel them, crush them with a fork, add a drizzle of olive oil, salt, pepper and a hint of nutmeg. Mix well and reserve.
  6. Cut off the legs of the frog legs and separate them. Add salt and pepper.
  7. Throw leek slices in hot oil. Meanwhile cut the remaining 4 slices of coppa into thin slices. Add the slivers of coppa in the slices of leek, and let take color.
  8. Meanwhile, discard the frog legs in the hot peanut oil and fry them.
  9. Your slices of leeks are cooked, keep them warm.
  10. Your frog legs are cooked, keep them warm too.
  11. Make potato dumplings using 2 tbsp. soup.
  12. In the serving plates, put a first quenelle of mashed potatoes, add a slice of dried coppa then a second quenelle and again a slice of dried coppa.
  13. Add some fried leek.
  14. Then in a bowl, put the frog legs.
  15. Add 2 tbsp. Sparkling butter, it's ready, serve hot!

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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