---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whole Roasted Fois Gras
 Categories: Emeril, Meat/poul, Ethnic, Am/la
      Yield: 1 fois gras
 
      1 lb Fois gras lobe; chilled
           Salt and pepper
    1/2 c  Shallots; julienne
 
  Preheat oven to 400 degrees F.  Season the fois gras
  with salt and pepper. In a smoking hot saute pan, sear
  the fois gras 2-3 minutes on both sides or until the
  fois is seared on all sides.  **Some fat may need to
  be removed for a good sear.  Reserve the fat.  Add the
  shallots to the fois. Remove from heat and place
  directly in the oven.  Roast for 20-25 minutes,
  basting every five minutes.
  
  Source: Essence of Emeril, #EE2328, TVFN
  formatted by Lisa Crawford, 5/11/96
 
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