---------- Recipe via Meal-Master (tm) v8.02

     Title: Salsify with Truffle Coulis
Categories: Emeril, Vegetables, Ethnic, Am/la
     Yield: 6 servings

     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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