Recipe - PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE BABY

1 lg Orange
3 Eggs
Three fourths cup Milk
One half teaspoon Ground cinnamon
1/8 teaspoon Grated nutmeg
2 tablespoon Sugar
One half tablespoon Vanilla
8 sl Banana nut bread
1 Stick Butter
2 tablespoon Cold butter
2 tablespoon Brown sugar
2 Bananas; cut into 1" slices
One half cup Myers rum
2 cup Warm maple syrup
Whipped cream
Powdered sugar

Working over a mixing bowl, zest the orange. Cut the orange in half and
squeeze the juice. Mix the juice with the zest. Add the eggs, milk,
cinnamon, nutmeg, sugar and vanilla. Whisk to dissolve the sugar. In a
saute pan, heat two tablespoons of the butter. Dip two slices of the bread
into the egg mixture, coating each side evenly. Fry the bread in the butter
for 2 to 3 minutes on each side. Repeat the process until all the butter
and bread are used. In another saute pan, melt the two tablespoons of cold
butter. When the butter has melted, add the brown sugar and stir until
dissolved. Add the bananas and saute for 1 to 2 minutes. Add the rum and
flame the bananas. Place two slices of sauteed banana bread in the center
of a serving plate. Pour some of the warm maple syrup over the bread and
spoon some of the warm bananas over the syrup. Garnish with whipped cream
and powdered sugar. This recipe yields 4