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Frog Leg Sauce:
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In a saute pan, heat 2 tablespoons of butter.
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Saute the chopped shallots in butter until they're golden brown.
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Add 1 1/2 pounds of frog legs, white wine, salt and pepper.
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Cover and cook slowly for 10 minutes.
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Strain the liquids from the mixture back into the saute pan.
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Reserve the legs.
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Replace strained stock in saute pan, add 1 cup of cream and reduce by half.
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Set aside but keep warm.
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Frog Legs Debone the frog legs.
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Place the meat in a meat grinder or food processor with the filet of sole and grind thoroughly.
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Add egg, salt and pepper, and 1 cup of cream (adjust to consistency and taste.)
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Process the mousseline and reserve.
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Pasta:
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Boil salted water, add olive oil and pasta.
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When pasta is al dente, strain and cool under running water.
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Set aside.
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Mousseline:
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Butter four ramekins or molds.
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Put the mousseline into a pastry bag and squeeze it into the molds, leaving a hole in the center of each mold.
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Fill center with frog leg meat and top with mousseline.
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Tamp gently to remove trapped air bubbles.
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Place the molds onto a pan or tray in which you've poured about an inch of water.
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On top of each mold, place a layer of buttered parchment, (butter side down), then a layer of foil.
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Bake for 15 minutes at 400F (200C).
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To Assemble:
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To serve, saute pasta in 3 tablespoons of butter, adjust seasoning, then layer on serving plates.
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Remove mousseline from molds and place on pasta.
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Bring the sauce to a boil, and add heavy cream to adjust consistency if necessary.
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If sauce is too thick, thin with white wine.
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Add butter, lemon juice, salt and pepper.
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Pour sauce over mousseline and sprinkle with chopped chives.
