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CATEGORY CUISINE TAG YIELD
Essnce10 6 Servings

INGREDIENTS

1 Black truffle
1 T Olive oil
2 T Truffle oil
2 t Water
Salt, to taste
Freshly-ground black pepper
to taste
Reserved fois fat with
shallots see * Note
3 c Small-diced salsify
blanched
substitute parnsips if
salsify is not
Available), Available
1 Bottle Truffle oil, to
drizzle
2 T Chopped chives

INSTRUCTIONS

Note: See the "Whole Roasted Fois Gras" recipe which is included in
this collection.  Slice the truffle. In a saute pan, heat the olive
oil. When the pan  is hot, saute the truffles for 30 seconds. Remove
from the heat and  puree in a food processor. While the machine is
running add the  truffle oil and water. Season with salt and pepper. In
a saute pan,  heat the fois fat and shallots. Add the salsify. Saute
for 2 to 3  minutes or until the salsify is heated through. Stir in the
truffle  coulis. Season with salt and pepper. Slice the fois into 6
slices.  Spoon the salsify and truffle coulis onto a plate. Lay the
fois gras  directly on top. Drizzle truffle oil around the plate.
Garnish with  chives and black pepper. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2328 broadcast 06-02-1997) 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
06-06-1997  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 170
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 77.7mg
Potassium: 698.4mg
Carbohydrates: 34.7g
Fiber: 2.3g
Sugar: <1g
Protein: 5.5g


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