Preheat the fryer. In a sauce pot, combine the veal reduction and sugar.
Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the
liquid for 5 minutes and add the cranberries. Return to boiling and reduce
the heat. Boil the cranberries for 3-4 minutes, or until the skins pop.
Remove from the heat. Season the fois with Essence. In a hot saut_ pan,
sear the fois for 1-2 minutes on each side. Remove from pan and blend the
fois fat into the reduction sauce. Fry the parsnips until golden brown.
Remove from the fryer and drain on a paper-line plate. Season with salt and
pepper. Spoon a small pool of the sauce in the center of the plate. Mound
the fried parsnips in the center of the sauce. Lay the fois directly on top
of the fried parsnips. Garnish with long chives and chopped chives.
Yield: about 2 cups of sauce
Recipe By :ESSENCE OF EMERIL SHOW #EE2413
Posted to MC-Recipe Digest V1 #316
Date: Tue, 26 Nov 1996 08:02:23 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!