Recipe - Ragu Of Porcini And Pousson

2 tablespoon Olive oil
4 small Poussons, (about 6 ounces
each), quartered
Essence
One half pound Julienned Porcini
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Chopped green onions
1 cup Italian plum tomatoes,,
seed, peel, chop
2 cup Veal reduction
2 tablespoon Unsalted butter
Long chives
1 tablespoon Chopped chives
Loaf crusty bread

In a large saut_ pan, heat the olive oil. Season the chicken with Essence.
When the oil is hot, sear the chicken for 3 minutes, skin side down, on
each side. Remove from the pan and set aside. Add the mushrooms to the pan
and saut_ for 2 minutes. *Add a little more oil if needed. Add the shallots
and garlic, saut_ for 1 minute. Stir in the green onions and tomatoes.
Saut_ the mixture for 2 minutes. Add the veal reduction and bring up to a
boil. Add the chicken and simmer for 45 minutes. Season with salt and
pepper. Stir in the butter. Ladle the ragu in shallow bowl. Garnish with
chives and serve with crusty bread.

Yield: 4 appetizer servings
Posted to MCRecipe Digest V1 #330

Recipe by: ESSENCE OF EMERIL SHOW #EE2443

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:55 0500