Nymphes à l’aurore

Ingredients

• frogs' legs
• white wine
• sauce Chaud-froid de poisson
• champagne jelly
• tarragon
• chervil

Instructions

1. Trim the legs, poach them in white wine and let them cool in their cooking liquor.
2. When cold, blot them and coat them in a fish Chaud-froid sauce with paprika, of a dawn colour.
3. Set a layer of very clear Champagne jelly in the bottom of a square silver dish, or a crystal bowl.
4. Arrange the legs on the jelly, interspersing them with tarragon leaves and sprigs of chervil, to imitate water plants.
5. Cover with more Champagne jelly and let it set.
6. Serve set into a block of carved ice.