| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive03 | 8 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/2 | lb | Fois gras; cleaned, diced |
| 3 | c | Julienned onions |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 3 | c | Diced fresh pumpkin; blanched |
| 1 | tb | Chopped garlic |
| 5 | lg | Eggs |
| 2 | c | Heavy cream |
| 1 | ds | Hot pepper sauce |
| 1 | ds | Worcestershire sauce |
| 8 | sl | White bread; crusts removed, |
| Cut into 1" cubes -; (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 of the butter. Heat a large saute pan over medium-high heat. Add the fois gras and saute quickly for 1 minute. Remove and drain on paper towels. Set aside. Add the onions. Season with salt, cayenne and black pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the pumpkin and garlic and saute for 2 minutes. Remove from the heat and cool. In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season with salt, cayenne, black pepper, hot pepper sauce, and Worcestershire sauce. Whisk the mixture until blended. Add the pumpkin mixture, reserved fois gras and bread crumbs and mix well. Pour the mixture into the prepared pan. Sprinkle the top with the cheese. Bake until the pudding is golden brown and bubbly, about 55 minutes. Remove from the oven and allow to cool for 5 minutes before serving. This recipe yields 8 to 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B76 broadcast 10-31-1998) 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 11-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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