| 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.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”