Ragu Of Porcini And Pousson

[Jonathan Edwards wrote of Sarah], “They say there is a young lady in (New Haven) who is loved of that Great Being, who made and rules the world, and that there are certain seasons in which this Great Being, in some way or other invisible, comes to her and fills her mind with exceeding sweet delight; and she hardly cares for anything, except to meditate on him… she has a strange sweetness in her mind, and singular purity in their affection… you could not persuade her to do anything wrong or sinful... She is of a wonderful sweetness, calmness and universal benevolence of mind…. She will sometimes go about from place to place, singing sweetly; and seems to be always full of joy and pleasure; and no one knows for what. She loves to be alone, walking in the fields and groves, and seems to have some one invisible always conversing with her.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Import, New, Text	1	Servings

INGREDIENTS

2	T	Olive oil
4		Poussons, about 6 ounces
		each quartered
		Essence
1/2	lb	Julienned Porcini
2	T	Minced shallots
1	T	Minced garlic
1/2	c	Chopped green onions
1	c	Italian plum tomatoes
		seed peel chop
2	c	Veal reduction
2	T	Unsalted butter
		Long chives
1	T	Chopped chives
		Loaf crusty bread

INSTRUCTIONS

In a large saut_ pan, heat the olive oil. Season the chicken with
Essence. When the oil is hot, sear the chicken for 3 minutes, skin
side down, on each side. Remove from the pan and set aside. Add the
mushrooms to the pan and saut_ for 2 minutes. *Add a little more oil
if needed. Add the shallots and garlic, saut_ for 1 minute. Stir in
the green onions and tomatoes. Saut_ the mixture for 2 minutes. Add
the veal reduction and bring up to a boil. Add the chicken and simmer
for 4-5 minutes. Season with salt and pepper. Stir in the butter.
Ladle the ragu in shallow bowl. Garnish with chives and serve with
crusty bread.  Yield: 4 appetizer servings Posted to MC-Recipe Digest
V1 #330  Recipe by: ESSENCE OF EMERIL SHOW #EE2443  From: Meg Antczak
<meginny@frontiernet.net>  Date: Thu, 5 Dec 1996 21:21:55 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1157 Calories From Fat: 458 Total Fat: 52.1g Cholesterol: 61.1mg Sodium: 44.9mg Potassium: 3735.4mg Carbohydrates: 180.5g Fiber: 28g Sugar: 3g Protein: 23.9g