INGREDIENTS

INSTRUCTIONS

Slice the foie gras into 1/2-inch slices. Cut each slice into 1/2-inch
cubes. Heat a large saute pan, over medium heat. Add the foie gras and
saute quickly for 1 minute. Remove the foie gras, drain on paper towels and
set aside. Place the pan back over the heat and add the shallots and
mushrooms. Season with salt and pepper. Saute for 2 minutes. Add the garlic
and reduction. Bring the liquid to a boil and then reduce heat to
medium-low. Simmer for 4 minutes. Stir in the butter, one tablespoon at a
time. Stir in 2 teaspoons of the parsley and set aside, keeping warm. Bring
a pot of salted water to a boil. In a small mixing bowl, add the cheese.
Season with salt and white pepper. Stir well. Place 1 tablespoon of the
cheese in the center of each wonton wrapper. Using water, lightly wet the
edges of each wonton. Bring one corner to the opposite corner, forming a
triangle. Seal the edges tightly. Bring the two bottom corners together and
press tightly, forming a hat shape. Drop the dumplings in the boiling water
and cook until tender, about 4 to 5 minutes. Place the sauce back over the
heat and return to a simmer. Stir in the reserved foie gras. Remove the
dumplings from the water and drain on paper towels. Season with salt and
pepper. To serve, spoon the stew in the center of the shallow bowls. Place
three dumplings in bowl and garnish with the reserved parsley. This recipe
yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B67)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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