Norman's down under foie gras french toast

4 servings

Ingredients

QuantityIngredient
3Eggs
2tablespoonsSugar
¼teaspoonNutmeg
¼cupMilk
¼cupFreshly-squeezed orange
Juice
Zest of 1 orange, chopped
1tablespoonVegetable oil
4slicesFrench bread (sliced on bias inch thick)
42-ounce slices fresh foie
Gras, cut from 1 deveined
Lobe
Salt and white pepper
Confectioners' sugar, for
Sprinkling
¼cupTop-quality aged balsamic
Vinegar
¼cupCaramel 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