INGREDIENTS

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2296  Preheat the grill. For the sauce: In a
saute pan, heat the olive oil.  When the pan is smoking hot, saute the
shallots and garlic for 1  minute. Add the dried fruit and saute for 1
minute. Cover the sauteed  fruit with the veal reduction. Season with
salt and pepper. Simmer  the sauce for 3-4 minutes.  For the apples:
Completely coat each ring with the olive oil. Season  with salt and
pepper. Place the apple rings on the hot grill. Grill  for 1-2 minutes
on each side. Remove from the grill and julienne.  For the fois: Season
each side of the fois gras slice with salt,  pepper and Essence. In a
smoking hot saute pan, sear each side of the  fois gras for 1-2 minutes
on each side. Remove the fois from the pan  and whisk the fois fat
directly into the dried fruit sauce. To  assemble, arrange the
julienned grilled apples like a nest in the  center of the plate. Place
the fois gras directly on top of the  apples. Spoon the sauce over the
fois and around the plate. Garnish  with the long chives, chopped
chives, and Essence.  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 09, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 295
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 0mg
Sodium: 5.6mg
Potassium: 240.2mg
Carbohydrates: 29.1g
Fiber: 2.8g
Sugar: 10.6g
Protein: 1.5g