Norman's Down Under Foie Gras French Toast

Recipe Ingredients

3		Eggs
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Nutmeg
1/4 cup	59ml	Milk
1/4 cup	59ml	Freshly-squeezed orange juice
		Zest of 1 orange - chopped
1 tablespoon	15ml	Vegetable oil
4		French bread - sliced on bias half-inch thick
4		Fresh foie gras slices - cut from one deveined lobe
		Salt - to taste
		Freshly-ground white pepper - to taste
		Confectioners' sugar - for sprinkling
1/4 cup	59ml	Top-quality aged balsamic vinegar
1/4 cup	59ml	Caramel Sauce - see * Note

Recipe Instructions

* Note: See the "Caramel Sauce" recipe which is included in this collection.

In a large, shallow bow whisk eggs. Mix together sugar and nutmeg, whisk 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.

This recipe yields 4 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-061 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

7 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.