Foie Gras French Toast

  • Total Time:
  • Servings: 8

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  • 1/4 pound foie gras terrine, cut into 1/4-inch dice
  • 4 chicken livers, finely chopped
  • 2 small black truffles, peeled and minced
  • Salt and freshly ground pepper
  • 3 large eggs
  • 1/2 cup milk
  • 8 slices white sandwich bread
  • 2 tablespoons unsalted butter

How to make this recipe

  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.

Contributed By Photo © Frances Janisch Published November 2002

481438 recipes/foie-gras-french-toast 2013-12-06T23:26:18+00:00 Jean-Georges Vongerichten fall|winter|fast-column|french|side-dishes|8|fast november-2002 recipes,foie-gras-french-toast 481438

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