Norman's Down Under Foie Gras French Toast

* Exported from MasterCook II *

NORMAN'S DOWN UNDER FOIE GRAS FRENCH TOAST

Recipe By :ESSENCE OF EMERIL SHOW #EE061
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs

2 tablespoons sugar

1/4 teaspoon nutmeg

1/4 cup milk

1/4 cup freshly-squeezed orange juice

Zest of 1 orange, -- chopped

1 tablespoon vegetable oil

4 slices French bread (sliced on bias 1/2-inch thick)

4 2-ounce slices fresh foie gras, -- cut from 1 deveined lobe

Salt and white pepper

Confectioners' sugar, -- for sprinkling

1/4 cup top-quality aged balsamic vinegar

1/4 cup Caramel sauce, -- for drizzling




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.

Yield: 4 appetizer serving

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