Recipe - Paillard Of Scottish Salmon With A Lemon Grass Cucumber An

PAIN PERDU (FRENCH TOAST
1 Stick butter
3 Eggs
Three fourths cup Milk
1 tablespoon Grated orange zest
One fourth cup Fresh orange juice
2 tablespoon Sugar
One fourth teaspoon Cinnamon
One fourth teaspoon Vanilla extract
8 sl French Bread; about 1 inch
thick
Powdered sugar for dusting
Bananas Foster; (below)

BANANAS FOSTER
2 tablespoon Butter
2 Bananas; peeled and cut or sliced up ,
; One fourth inch thick
1 cup Pecan pieces
2 cup Maple syrup
One fourth cup Rum

1. In a mixing bowl, whisk the eggs, milk, orange zest, orange juice,
sugar, cinnamon, and vanilla, to dissolve the sugar.

2. In a nonstick saute pan, heat 2 tablespoons of butter. Dip 2 slices of
the bread into the eggmilk mixture, coating evenly. Fry in the butter
until golden brown, 23 minutes on each side.

3. Repeat until all the butter and bread is used.

4. Lay the pain perdu on a platter. Add the bananas to the pecan mixture
and warm slightly. Spoon the warm sauce over the pain perdu. Dust the
entire plate with powdered sugar.

Yields: 6