Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Black truffle
1 tb Olive oil
2 tb Truffle oil
2 ts Water
Salt and pepper
Reserved fois gras with
-shallots
3 c Salsify; diced small,
-blanched
Bottle of truffle oil to
-drizzle
2 tb Chives; chopped
Black pepper

Slice the truffle. In saute pan, heat the olive oil. When the pan is
hot, saute the truffles for 30 seconds. Remove from the heat and
puree in a food processor. While the machine is running add the
truffle oil and water. Season with salt and pepper. In saute pan,
heat the fois gras fat and shallots. Add the salsify. Saute 2-3
minutes or until the salsify is heated through. Stir in the truffle
coulis. Season with salt and pepper. Slice the fois into 6 slices.
Spoon the salsify and coulis onto a plate. Lay the fois gras directly
on top. Drizzle truffle oil around the plate. Garnish with chives
and black pepper.

Source: Essence of Emeril, #EE2328, TVFN formatted by Lisa Crawford,
5/11/96

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