Ingredients
Ingredients:
2 ea. Frog Legs (French)
2 oz. Multicolor Peppercorns
3 oz. Olive Oil
3 oz. Morel Mushrooms
3 oz. Oyster Mushrooms
1 oz. Shallots
1 oz. Cream
1 oz. Black Truffles
3 oz. demi glaze
1 oz. butter
2 oz. red wine
** truffle oil
Preparation
Directions: In a small sauce pot add the peppercorns, olive oil and cook down to a paste. In small sauce pot add the red wine and reduce, add the demi, cream and bring to a simmer finish with the butter. In a 350 degree oven place the frog legs already encrusted with peppercorns and roast for 7 to 12 min. In a small saute pan add the shallot, mushrooms and saute until tender, plate the mushrooms in the middle of the plate and place the frog legs on top, pour the sauce around the plate and drizzle with truffle oil.
