* 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 05-08-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 2|
|Calories from Fat: 6 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 184mg||6 %|
|Potassium 88.3mg||2 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 16.2g|
|Protein 3.7g||5 %|
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Calories per serving: 92
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