Yield: 4 servings
Measure | Ingredient |
---|---|
3 \N | Eggs |
2 tablespoons | Sugar |
¼ teaspoon | Nutmeg |
¼ cup | Milk |
¼ cup | Freshly-squeezed orange |
\N \N | Juice |
\N \N | Zest of 1 orange, chopped |
1 tablespoon | Vegetable oil |
4 slices | French bread (sliced on bias inch thick) |
4 \N | 2-ounce slices fresh foie |
\N \N | Gras, cut from 1 deveined |
\N \N | Lobe |
\N \N | Salt and white pepper |
\N \N | Confectioners' sugar, for |
\N \N | Sprinkling |
¼ cup | Top-quality aged balsamic |
\N \N | Vinegar |
¼ cup | Caramel sauce, for drizzling |
\N \N | (see next recipe) |
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