| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Essnce02 | 4 | servings |
INGREDIENTS
| 1 | c | Whole milk |
| 1 | Egg | |
| 1 | ts | Grated lemon zest |
| 1 | ts | Grated orange zest |
| 4 | Three-inch slices of brioche | |
| 2 | tb | Butter |
| 4 | Two-ounce slices of fois gras | |
| 1/2 | c | Raspberries |
| 1/2 | c | Blueberries |
| 1/2 | c | Blackberries |
| 1 | c | Raspberry coulis |
| 2 | tb | Balsamic vinegar |
| Freshly-ground black pepper; to taste | ||
| 1 | c | Caramel sauce; in squeeze bottle |
| Powdered sugar |
INSTRUCTIONS
In a mixing bowl, whisk the milk, eggs and zest together. Soak the bread in the milk-egg mixture. In a saute pan, melt the butter. When the butter is hot, pan-fry the bread for 2 minutes on each side or until golden brown. Remove from the pan. In a hot saute pan, sear the fois for 30 seconds on each side. Remove from the pan and saute the berries in the fat. Add the coulis, vinegar, and pepper. Place the sauce in the center of the plate. Pile the French toast in the center of the sauce. Top with the fois gras. Garnish with caramel sauce and powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2367 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-04-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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