*  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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