Stuffed pig's tail, sautéd frogs' legs

11 September 2006
Stuffed pig's tail, sautéd frogs' legs

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Ingredients (serves four) 2 pigs' tails Salt 12 frogs' legs Bouquet garni 200ml veal jus 100g butter 16 wafer-thin slices pancetta 20g caul fat For the stuffing 10g black pudding 20g minced pork 1 shallot 2 cloves garlic 2 tsp marjoram 1 tsp Pommery mustard 1 tbs breadcrumbs To serve 50g garlic butter Squeeze of lemon juice 2 tsp capers Mashed potato Salad leaves Celeriac rémoulade Braising jus ### Method The technique here is similar to stuffing boned pigs' trotters. Wash tails under cold running water. Put in a pan. Cover with water, add salt and simmer for about two hours with a bouquet garni. Remove from water, cover with clingfilm and allow to cool. Combine the stuffing ingredients, season and chill. Remove the cartilage from the tails. Place the meat on the clingfilm. Spoon on the stuffing, wrap in pancetta and caul fat and form two 20cm cylinders. Chill for at least an hour. Cut each in half to obtain four 10cm-long cylinders. Brown them in half the butter then braise for 35 minutes. Sauté the frogs' legs in the rest of the butter and finish with garlic butter, lemon juice and capers. Serve with mashed potato, salad leaves, celeriac rémoulade and braising jus. Photo © Sam Bailey
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