Yield: 1 servings
|1.00 \N||rack from the saddle of wild boar|
|1 \N||olive oil|
|1 \N||emeril's essence; see * note|
|½ pounds||roasted new potatoes|
|2.00 cup||rosemary veal reduction|
|1.00 tablespoon||chopped parsley|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil and Emeril's Essence. Place the roast on a roasting pan and place in the oven. Roast for 25 to 30 minutes, for medium-rare. Allow the roast to rest for 5 minutes. Place the roast on a platter. Fill the center with the roasted potatoes. Spoon the sauce over the top. Garnish with parsley. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2406 broadcast 09-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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