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Foie Gras French Toast
© Frances Janisch

Foie Gras French Toast

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  1. 1/4 pound foie gras terrine, cut into 1/4-inch dice
  2. 4 chicken livers, finely chopped
  3. 2 small black truffles, peeled and minced
  4. Salt and freshly ground pepper
  5. 3 large eggs
  6. 1/2 cup milk
  7. 8 slices white sandwich bread
  8. 2 tablespoons unsalted butter
  1. In a medium bowl, mix the foie gras with the chicken livers and truffles and season with salt and pepper.
  2. In a pie plate, beat the eggs with the milk and season with salt and pepper. Soak the bread in the custard until saturated, then transfer to a large baking sheet. Spread 2 tablespoons of the foie gras mixture on each slice.
  3. Melt 1 tablespoon of the butter in a large nonstick skillet. Add 4 slices of soaked bread to the skillet, liver side up, and cook until golden, about 2 minutes. Carefully flip the bread and cook until browned and the chicken livers are just cooked through, about 2 minutes longer. Transfer to a plate, cover and keep warm while you cook the remaining bread in the remaining butter. Serve hot.


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