Norman's down under foie gras french toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Nutmeg |
| ¼ | cup | Milk |
| ¼ | cup | Freshly-squeezed orange |
| Juice | ||
| Zest of 1 orange, chopped | ||
| 1 | tablespoon | Vegetable oil |
| 4 | slices | French bread (sliced on bias inch thick) |
| 4 | 2-ounce slices fresh foie | |
| Gras, cut from 1 deveined | ||
| Lobe | ||
| Salt and white pepper | ||
| Confectioners' sugar, for | ||
| Sprinkling | ||
| ¼ | cup | Top-quality aged balsamic |
| Vinegar | ||
| ¼ | 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
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