Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Foie Gras Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
3 Tablespoon(s) Unsalted butter
1 Foie gras lobe, cut into
large dice
3 Cup(s) Julienned yellow onions
2 Teaspoon(s) Salt
3/8 Teaspoon(s) Cayenne pepper, divided
Freshly-ground black pepper
12 peppermill turns
1 Pound(s) Boudin sausage, casing
removed
1 Tablespoon(s) Chopped garlic
5 Eggs
2 Cup(s) Heavy cream
1/4 Teaspoon(s) Tabasco pepper sauce
1 Teaspoon(s) Worcestershire sauce
8 One-inch-cubed white bread
abt 4 cups
1/2 Cup(s) Grated parmigiano-reggiano
cheese
Directions:
Preheat the oven to 350 degrees. Grease a 2-quart glass rectangular
panwith 1 tablespoon butter.In a large hot saute pan, add the foie gras
pieces and sear for 30seconds stirring constantly. Remove the foie gras
from the pan and drainon a paper-lined plate. Add the onions, 1
teaspoon salt, 1/4 teaspooncayenne, and 12 turns black pepper to the
foie gras fat. Saute for 4minutes. Add the boudin sausage and lightly
brown. Add the garlic andsaute for 1 minute. Remove from the heat and
cool.In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy
cream,remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne
pepper,Tabasco pepper sauce and Worcestershire sauce. Whisk the mixture
untilfully incorporated. Stir in the onion mixture. Add the bread cubes
andmix well. Fold in the seared foie gras. Pour the filling into
theprepared pan. Sprinkle the pudding with the grated cheese. Bake for
55minutes. Remove from the oven and allow to rest for 5 minutes
beforeserving.Recipe Source: EMERIL LIVE with Emeril Lagasse From the
TV FOOD NETWORK- (Show # EM-1A67 broadcast 10-29-1997) Downloaded from
their Web-Site -http://www.foodtv.comFormatted for MasterCook by Joe
Comiskey, aka MR MAD -jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net11-10-1997Recipe by: Emeril Lagasse

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 259
Calories From Fat: 198
Total Fat: 22.4g
Cholesterol: 149.9mg
Sodium: 779.2mg
Potassium: 120.3mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 10.5g


Scale this recipe to Servings [?]