| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Essnce05 |
2 |
servings |
INGREDIENTS
| 1 |
c |
Concentrated veal stock |
| 1/4 |
c |
Raspberry Gastrique; see * Note |
| 2 |
sl |
Foie gras – (4 oz ea); veins removed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
sl |
French bread; toasted, buttered |
| 1/4 |
c |
Fresh raspberries |
| 2 |
tb |
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
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