Recipe - Cranberry Reduction Sauce

2 cup Veal reduction
1 cup Sugar
2 cup Cranberries
2 (2ounce) pieces of fois
gras
1 cup Parsnips,; cut into strips
3 Long chives
1 tablespoon Chopped chives

Preheat the fryer. In a sauce pot, combine the veal reduction and sugar.
Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the
liquid for 5 minutes and add the cranberries. Return to boiling and reduce
the heat. Boil the cranberries for 34 minutes, or until the skins pop.
Remove from the heat. Season the fois with Essence. In a hot saut_ pan,
sear the fois for 12 minutes on each side. Remove from pan and blend the
fois fat into the reduction sauce. Fry the parsnips until golden brown.
Remove from the fryer and drain on a paperline plate. Season with salt and
pepper. Spoon a small pool of the sauce in the center of the plate. Mound
the fried parsnips in the center of the sauce. Lay the fois directly on top
of the fried parsnips. Garnish with long chives and chopped chives.

Yield: about 2 cups of sauce
Recipe By :ESSENCE OF EMERIL SHOW #EE2413

Posted to MCRecipe Digest V1 #316

Date: Tue, 26 Nov 1996 08:02:23 0500

From: Meg Antczak meginny@frontiernet.net