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Gâteau of Frog's Legs and Pig's Feet Recipe
Gâteau of  Frog's Legs and Pig's Feet
Gérald Passédat, Le Petit Nice Passédat, France
Gérald Passédat, Le Petit Nice Passédat, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Prep. and cooking time: 1 hour

Difficulty: Easy
For 4 servings

- 400 g (14 oz.) deboned Frog legs
- 250 ml (1 cup) stock made from the frog bones
- 8 cooked and deboned pig's (Feet (Trotters))
- 125 ml (1/2 cup) green (parsley) juice
- 250 ml (1 cup) wine sauce
- Garlic and chopped Parsley
- Juice of 1 lemon
- 50 g (2 oz.) French #s
- 20 g (2 tbsp.) flour
  1. 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.
  2. Finish the white wine sauce and color it with the green juice, parsley and lemon.
  3. 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.
  4. Place the frog's legs into a stainless steel mould, packing down firmly as you would for a cake.
  5. Arrange the pig's feet galette on top and surround with the sauce.
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