Yield: 4 servings
|1.00 teaspoon||oil; to 2 tspns|
|6.00 ounce||foie gras; cubed|
|¼ cup||minced shallots|
|3.00 cup||cooked rice|
|1.00 tablespoon||chopped thyme|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
In a saucepan heat oil and foie gras over low heat until foie gras begins to render its fat and brown lightly on edges. Add shallots and cook until translucent. Moisten with stock. Add rice and thyme; heat, stirring continuously. Season to taste with salt and pepper. Oil inside of 4 small cups or ramekins. Make sure rice is piping hot; press it into cup to mold. Invert rice onto dinner plates. Serve with squab (see the Pan-Seared Squab recipe which is included in this collection) or other poultry dishes. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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