In a mixing bowl, whisk the milk, eggs and zest together. Soak the bread in the milk-egg mixture. In a saute pan, melt the butter. When the butter is hot, pan-fry the bread for 2 minutes on each side or until golden brown. Remove from the pan. In a hot saute pan, sear the fois for 30 seconds on each side. Remove from the pan and saute the berries in the fat. Add the coulis, vinegar, and pepper. Place the sauce in the center of the plate. Pile the French toast in the center of the sauce. Top with the fois gras. Garnish with caramel sauce and powdered sugar. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2367 broadcast 07-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 10-04-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (136g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 72 (50%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 69.7mg||21 %|
|Sodium 66.4mg||2 %|
|Potassium 167.2mg||4 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 12.2g|
|Protein 3.2g||5 %|
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Calories per serving: 145
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