| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce13 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fois gras lobe; chilled |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Julienned shallots |
|
|
Salsify With Truffle Coulis; see * Note |
INSTRUCTIONS
* Note: See the "Salsify With Truffle Coulis" recipe which is included in
this collection.
Preheat the oven to 400 degrees. Season the fois gras with salt and pepper.
In a smoking hot saute pan, sear the fois gras 2 to 3 minutes on both
sides, or until the fois is seared on all sides. Some fat may need to be
removed for a good sear. Reserve the fat. Add the shallots to the fois.
Remove from the heat and place directly into the oven. Roast for 20 to 25
minutes, basting every five minutes. This recipe yields ?? 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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