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Foie Gras With Raspberry Gastrique

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CATEGORY CUISINE TAG YIELD
French Essnce05 2 Servings

INGREDIENTS

1 c Concentrated veal stock
1/4 c Raspberry Gastrique, see *
Note
2 Foie gras -, 4 oz ea veins
removed
Salt, to taste
Freshly-ground black pepper
to taste
2 French bread, toasted
buttered
1/4 c Fresh raspberries
2 T Shredded mint, for garnish

INSTRUCTIONS

Note: See the "Raspberry Gastrique" recipe which is included in this
collection.  Heat veal jus in a small saucepan, and boil gently until
reduced by  half. Add 2 tablespoons of the Raspberry Gastrique and
reduce heat to  low. Heat a saute pan over medium heat for 3 minutes.
Season foie  gras with salt and pepper and sear first side for 1 to 2
minutes,  until crusted. Flip and sear second side just until lightly
golden,  less than 1 minute. Remove from the pan as soon as a crust is
formed  on the other side, and place on top of warm buttered toasts.
Add veal  stock to hot foie gras fat in pan and heat just until the
sauce comes  together and thickens slightly. Add raspberries and adjust
seasonings  to taste. Spoon sauce over foie gras and drizzle remaining
gastrique  over the whole plate. Serve immediately, garnished with
mint. This  recipe yields 2 servings.  Recipe Source: ESSENCE OF EMERIL
with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2160
broadcast 05-08-1997) 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  05-08-1997
Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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