Steve Wertz > wrote:

> You forgot screw-cap port.
>
> I last used port as part a duxelle mix a couple weeks ago (drank
> the rest). But you've have to make a lot to use a significant
> amount of port.

Well, a glass here and a glass there....it adds up. Like, for example,
in this rather pedestrian, everyday recipe, which comes from
<http://www.theworldwidegourmet.com/?action=recette_show&id=533&lg=en>.
I do not think a screw-cap port will do, though.

Victor

Foie Gras Ravioles with Port and Truffle Jus

Pierre Orsi, Restaurant Pierre Orsi, France

Total time: 1 hour
Preparation time: Under 30 minutes
Cooking time: About 30 minutes
Cost: Expensive
Difficulty: Moderate


Ingredients for 4 servings
350 g (12 oz.) fresh foie gras or goose liver
100 g (3 1/2 oz.) black truffle
1 glass of Port and truffle juice
4 tbsp. veal stock
1 egg yolk
50 g (3 tbsp.) butter
Salt and freshly ground pepper
1 chicken bouillon cube
16 ravioli wrappers, 7 x 7 cm (3")

Method

Making the Ravioles

1. Spread out the pasta squares and brush them with the egg
yolk;
2. cut pieces of fresh foie gras, seasoned with salt and pepper,
and place them on 8 ravioles; place a truffle slice on top;
3. cover each raviole with another pasta square and brush
lightly
with melted butter so that the dough does not dry out.

Making the Sauce

1. Reduce the port;
2. dice the rest of the foie gras; cut the truffles into small
matchsticks;
3. when the port has reduced, add the sliced truffle and the
veal stock;
4. season with salt and freshly ground pepper; let cook;
5. add the diced foie gras; whisk in some fresh butter.

Cooking the Ravioles

1. Pour 1 litre of chicken stock into a shallow pan;
2. immerse the ravioles and let cook for 3-4 minutes.

Assembly

1. Remove the ravioles from the broth with a skimmer;
2. place them into warmed deep plates;
3. spoon the truffle sauce over top. Serve immediately.