Recipe - Normans Down Under Foie Gras French Toast

3 Eggs
2 tablespoon Sugar
One fourth teaspoon Nutmeg
One fourth cup Milk
One fourth cup Freshlysqueezed orange
juice
Zest of 1 orange,; chopped
1 tablespoon Vegetable oil
4 sl French bread ( cut or sliced up on bias
1/2inch thick)
4 2ounce slices fresh foie
gras,; cut from 1 deveined
lobe
Salt and white pepper
Confectioners' sugar,; for
sprinkling
One fourth cup Topquality aged balsamic
vinegar
One fourth 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
Recipe By :ESSENCE OF EMERIL SHOW #EE061

Posted to MCRecipe Digest V1 #275

Date: Sun, 03 Nov 1996 09:44:57 0500

From: Rowaan rowaan@ix.netcom.com