Veal Olives With Foie Gras
|Finely sliced onions||7 Ounce|
|Grated carrots||14 Ounce|
|White port wine||2⁄3 Cup (10.67 tbs)|
|Veal scaloppine||4 (Escalopes)|
|Pate de foie gras||1⁄4 Pound|
|Sour cream||1⁄3 Cup (5.33 tbs) (Crme Fraiche)|
|Chopped fresh parsley||1 Tablespoon|
Put the prunes into a bowl and cover with water.
Heat in the microwave oven for 5 minutes on HIGH.
Put the onions in a round dish and microwave, uncovered, on HIGH for 3 minutes.
Add the carrots to the onions and mix well.
Stir in 1/4 cup (4 tablespoons) of port and season with salt and pepper.
Cover and microwave on HIGH for 7 minutes.
While the vegetables are cooking, flatten the veal scaloppine (escalopes) with a pastry roller (rolling pin) as thin as possible.
Spread with three-quarters of the foie gras, then roll up.
Drain the prunes.
Push the vegetables into the center of the dish and arrange the veal olives around the edge.
Cover and microwave on HIGH for 5 minutes.
Add the remaining port, the remaining foie gras and the sour cream (creme fraiche) to the vegetables.
Add the prunes.
Turn the veal.
Cover and microwave on HIGH for a further 10 minutes.