---------- 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