| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce10 |
6 |
servings |
INGREDIENTS
| 1 |
|
Black truffle |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Truffle oil |
| 2 |
ts |
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) |
| 1 |
|
Bottle Truffle oil; to drizzle |
| 2 |
tb |
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
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