| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
French |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 2 |
tb |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
c |
Milk |
| 1/4 |
c |
Freshly-squeezed orange juice |
|
|
Zest of 1 orange,; chopped |
| 1 |
tb |
Vegetable oil |
| 4 |
sl |
French bread (sliced on bias 1/2-inch thick) |
| 4 |
|
2-ounce slices fresh foie gras,; cut from 1 deveined lobe |
|
|
Salt and white pepper |
|
|
Confectioners' sugar,; for sprinkling |
| 1/4 |
c |
Top-quality aged balsamic vinegar |
| 1/4 |
c |
Caramel sauce,; for drizzling |
INSTRUCTIONS
In a large, shallow bow whisk eggs. Mix together sugar and nutmeg, whisk
into eggs, and add milk, juice and zest.
Heat 2 saute pans, preferably nonstick, over medium heat; heat oil in one
pan. Dip bread slices in egg mixture until thoroughly moistened. Carefully
transfer to oiled pan and cook until golden brown, 2 to 3 minutes per side,
turning once. Season foie gras with salt and pepper and sear until a brown,
crusty edge forms on each side, about 1 minute per side. Transfer toasts
and foie gras slices to warmed plates. Arrange 1 slice foie gras on each
toast; dust very lightly with powdered sugar; drizzle with vinegar and
drizzle caramel sauce in a pattern around rim of plate. Serve immediately.
Yield: 4 appetizer serving
Recipe By :ESSENCE OF EMERIL SHOW #EE061
Posted to MC-Recipe Digest V1 #275
Date: Sun, 03 Nov 1996 09:44:57 -0500
From: Rowaan <rowaan@ix.netcom.com>
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”