Yield: 2 servings
|1.00 cup||concentrated veal stock|
|¼ cup||raspberry gastrique; see * note|
|2.00 slice||foie gras - (4 oz ea); veins removed|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|2.00 slice||french bread; toasted, buttered|
|¼ cup||fresh raspberries|
|2.00 tablespoon||shredded mint; for garnish|
* Note: See the "Raspberry Gastrique" recipe which is included in this collection.
Heat veal jus in a small saucepan, and boil gently until reduced by half. Add 2 tablespoons of the Raspberry Gastrique and reduce heat to low. Heat a saute pan over medium heat for 3 minutes. Season foie gras with salt and pepper and sear first side for 1 to 2 minutes, until crusted. Flip and sear second side just until lightly golden, less than 1 minute. Remove from the pan as soon as a crust is formed on the other side, and place on top of warm buttered toasts. Add veal stock to hot foie gras fat in pan and heat just until the sauce comes together and thickens slightly. Add raspberries and adjust seasonings to taste. Spoon sauce over foie gras and drizzle remaining gastrique over the whole plate. Serve immediately, garnished with mint. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2160 broadcast 05-08-1997) 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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