| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Rhubarb; chopped |
| 1 |
c |
Sugar |
| 2 |
tb |
Minced shallots |
|
|
Juice of 2 lemons |
| 2 |
c |
White wine |
| 8 |
sl |
Fois gras -; (2 oz ea) |
|
|
=== GARNISH === |
| 1 |
|
Whole fresh chives |
| 1 |
tb |
Chopped chives |
INSTRUCTIONS
In a sauce pot, combine the rhubarb, sugar, shallots, lemon juice and wine.
Bring the liquid up to a boil and reduce to a simmer. Simmer the rhubarb
for 30 minutes or until the fruit is tender. Remove from the heat and using
a hand-held blender, puree the rhubarb until smooth. Season with salt and
pepper. Season the fois gras with salt and pepper. In a hot saute pan, sear
the fois for 1 to 2 minutes on each side. Spoon the sauce in the center of
the plate. Arrange the fois in the center of the sauce. Garnish with long
chives and chopped chives. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2348 broadcast 04-20-1998) 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
04-20-1998
Recipe by: Emeril Lagasse
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