Recipe - Foie Gras Bread Pudding

3 tablespoon Unsalted butter
1 Foie gras lobe; cut into
large dice
3 cup Julienned yellow onions
2 teaspoon Salt
3/8 teaspoon Cayenne pepper; divided
Freshlyground black pepper;
12 peppermill turns
1 pound Boudin sausage; casing
removed
1 tablespoon Chopped garlic
5 Eggs
2 cup Heavy cream
One fourth teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
8 sl Oneinchcubed white bread
; (abt 4 cups)
One half cup Grated ParmigianoReggiano
cheese

Preheat the oven to 350 degrees. Grease a 2quart glass rectangular pan
with 1 tablespoon butter.

In a large hot saute pan, add the foie gras pieces and sear for 30 seconds
stirring constantly. Remove the foie gras from the pan and drain on a
paperlined plate. Add the onions, 1 teaspoon salt, One fourth teaspoon cayenne,
and 12 turns black pepper to the foie gras fat. Saute for 4 minutes. Add
the boudin sausage and lightly brown. Add the garlic and saute for 1
minute. Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream,
remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco
pepper sauce and Worcestershire sauce. Whisk the mixture until fully
incorporated. Stir in the onion mixture. Add the bread cubes and mix well.
Fold in the seared foie gras. Pour the filling into the prepared pan.
Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove
from the oven and allow to rest for 5 minutes before serving.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A67 broadcast 10291997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11101997

Recipe by: Emeril Lagasse