INGREDIENTS

INSTRUCTIONS

Butter a large rectangular terrine mold. Line the mold with a large piece
of plastic wrap. Divide the lobes in half. Season the lobes with salt and
pepper. Place the divided lobes in a glass dish and pour the port wine over
the lobes. Cover the dish with plastic wrap and place in the refrigerator.
Marinate the lobes overnight. Remove the lobes from the refrigerator and
drain. Reserve the liquid. Slice the lobes into 1/2-inch slices. In two
large, hot saute pans, sear the foie gras for 1 minute on each side. Remove
the foie gras from the pan. Line the mold with one layer of the seared foie
gras. Press the layer down firmly. Repeat the process until all of the foie
gras is used. Wrap the terrine tightly with plastic wrap. Place two kosher
salt boxes upright on top of the terrine to weight the mold down. This will
allow any excess air in the mold to escape. Place the mold in the
refrigerator and refrigerate overnight. Place the reserved port wine in a
saucepan and bring the liquid to a boil. Reduce the heat to a simmer and
cook until the liquid reduces by 3/4 and has a thick, syrup-like
consistency, about 25 to 30 minutes. Remove the pan from the heat and cool
the liquid completely. Remove the terrine from the refrigerator and slice
into 1/2-inch slices. Serve the terrine with toast points, cornichons,
brunoise red onions and port wine syrup. This recipe yields 14 to 16
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A84 broadcast 12-31-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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