Ragu of porcini and pousson

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
4 smalls Poussons, (about 6 ounces each), quartered
Essence
½ pounds Julienned Porcini
2 tablespoons Minced shallots
1 tablespoon Minced garlic
½ cup Chopped green onions
1 cup Italian plum tomatoes,, seed, peel, chop
2 cups Veal reduction
2 tablespoons Unsalted butter
Long chives
1 tablespoon Chopped chives
Loaf crusty bread

Directions

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 4-5 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 MC-Recipe Digest V1 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2443 From: Meg Antczak <meginny@...> Date: Thu, 5 Dec 1996 21:21:55 -0500

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