Norman's down under foie gras french toast

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

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