*  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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