| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Side dish, Appetizers |
10 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 |
|
Foie gras lobe; cut into large dice |
| 3 |
c |
Julienned yellow onions |
| 2 |
ts |
Salt |
| 3/8 |
ts |
Cayenne pepper; divided |
|
|
Freshly-ground black pepper; 12 peppermill turns |
| 1 |
lb |
Boudin sausage; casing removed |
| 1 |
tb |
Chopped garlic |
| 5 |
|
Eggs |
| 2 |
c |
Heavy cream |
| 1/4 |
ts |
Tabasco pepper sauce |
| 1 |
ts |
Worcestershire sauce |
| 8 |
sl |
One-inch-cubed white bread ; (abt 4 cups) |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
INSTRUCTIONS
Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular pan
with 1 tablespoon butter.
In a large hot saute pan, add the foie gras pieces and sear for 30 seconds
stirring constantly. Remove the foie gras from the pan and drain on a
paper-lined plate. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne,
and 12 turns black pepper to the foie gras fat. Saute for 4 minutes. Add
the boudin sausage and lightly brown. Add the garlic and saute for 1
minute. Remove from the heat and cool.
In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream,
remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco
pepper sauce and Worcestershire sauce. Whisk the mixture until fully
incorporated. Stir in the onion mixture. Add the bread cubes and mix well.
Fold in the seared foie gras. Pour the filling into the prepared pan.
Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove
from the oven and allow to rest for 5 minutes before serving.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A67 broadcast 10-29-1997) 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
11-10-1997
Recipe by: Emeril Lagasse
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