1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Preheat the fryer
1: In a sauce pot, combine the veal reduction and sugar
2: Bring the liquid up to a boil, stirring to dissolve the sugar
3: Boil the liquid for 5 minutes and add the cranberries
4: Return to boiling and reduce the heat
5: Boil the cranberries for 3-4 minutes, or until the skins pop
6: Remove from the heat
7: Season the fois with Essence
8: In a hot saut_ pan, sear the fois for 1-2 minutes on each side
9: Remove from pan and blend the fois fat into the reduction sauce
10: Fry the parsnips until golden brown
11: Remove from the fryer and drain on a paper-line plate
12: Season with salt and pepper
13: Spoon a small pool of the sauce in the center of the plate
14: Mound the fried parsnips in the center of the sauce
15: Lay the fois directly on top of the fried parsnips
16: Garnish with long chives and chopped chives
17: Yield: about 2 cups of sauce Recipe By :ESSENCE OF EMERIL SHOW #EE2413 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak <meginny@frontiernet
18: net>