Normans Down Under Foie Gras French Toast Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3: Eggs,
2 tbsp: Sugar,
1/4 tsp: Nutmeg,
1/4 cup: Milk,
1/4 cup: Freshly-squeezed orange,
Juice,
Zest of 1 orange, chopped
1 tbsp: Vegetable oil,
4 slice: 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 cup: Top-quality aged balsamic,
Vinegar,
1/4 cup: Caramel sauce, for drizzling
, see next recipe
Directions:
In A Large, Shallow Bowl Whisk Eggs. Mix Together Sugar And 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 servings
ESSENCE OF EMERIL SHOW#EE61
Source from luhu.jp
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 servings
ESSENCE OF EMERIL SHOW#EE61
Source from luhu.jp
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