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Red Lentil Cakes With Chorizo And Roasted Tomato Ragu

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CATEGORY CUISINE TAG YIELD
Italian Essnce09 2 Servings

INGREDIENTS

1 T Olive oil
2 oz Chorizo sausage, diced
2 T Minced shallots
2 t Minced garlic
4 Italian Roma tomatoes
quartered roasted
3/4 c Veal reduction
1/2 c Duck confit
1 T Chopped parsley
1 T Butter
Red Lentil Cakes, see * Note
Fried shallot crust, see *
Note 2
Parsley

INSTRUCTIONS

1
Note 1: See the "Red Lentil Cakes" recipe which is included in this
collection. Note 2: Use 2 whole shallots, cut into rings, dredged in
flour and fried.  In a saute pan, heat the olive oil. When the oil is
hot, saute the  chorizo sausage for 1 minute. Add the shallots, garlic,
and tomatoes  and saute for 1 minute. Season with salt and black
pepper. Add the  veal reduction and bring up to a simmer. Stir in the
confit and  parsley. Stir in the butter. Remove from the heat. Spoon
the sauce in  the center of the plate. Lay two of the cakes in the
center of the  sauce. Garnish with fried shallot crust and parsley.
This recipe  yields 2 servings.  Recipe Source: ESSENCE OF EMERIL with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2414 broadcast
11-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  01-14-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 252
Calories From Fat: 210
Total Fat: 23.4g
Cholesterol: 39.9mg
Sodium: 354.1mg
Potassium: 172.7mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 7.4g


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