| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce05 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Oil; to 2 tspns |
| 6 |
oz |
Foie gras; cubed |
| 1/4 |
c |
Minced shallots |
| 1/2 |
c |
Stock |
| 3 |
c |
Cooked rice |
| 1 |
tb |
Chopped thyme |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a saucepan heat oil and foie gras over low heat until foie gras begins
to render its fat and brown lightly on edges. Add shallots and cook until
translucent. Moisten with stock. Add rice and thyme; heat, stirring
continuously. Season to taste with salt and pepper. Oil inside of 4 small
cups or ramekins. Make sure rice is piping hot; press it into cup to mold.
Invert rice onto dinner plates. Serve with squab (see the .Pan-Seared
Squab. recipe which is included in this collection) or other poultry
dishes. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-10-1997
Recipe by: Emeril Lagasse
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