* Note: See the ?Emeril?s Essence Information? recipe which is included in this collection. 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 to 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 to 2 minutes on each side. Remove from the grill and julienne. For the foie: Season each side of the foie gras slice with salt, pepper and Emeril?s Essence. In a smoking hot saute pan, sear each side of the foie gras for 1 to 2 minutes on each side. Remove the foie from the pan and whisk the foie 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 foie gras directly on top of the apples. Spoon the sauce over the foie and around the plate. Garnish with the long chives, chopped chives, and Essence. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Emeril Lagasse