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Fois Gras And Pumpkin Pudding
1
1
3
Tablespoon Butter
/2 Pound Fois gras; cleaned, diced
Cup Julienned onions
Salt; to taste
Cayenne pepper; to taste
Freshly−ground black pepper; to taste
3
1
5
2
1
1
8
Cup Diced fresh pumpkin; blanched
Tablespoon Chopped garlic
Large Eggs
Cup Heavy cream
Dash Hot pepper sauce
Dash Worcestershire sauce
Slice White bread; crusts removed,
Cut into 1" cubes −; (abt 4 cups)
1
1
5
.
/2 Cup Grated Parmigiano−Reggiano cheese
0 servings.
Fat; 0 Other Carbohydrates
Preheat the oven to 350 degrees. Grease a 2−quart glass rectangular pan with
1
tablespoon of the butter. Heat a large saute pan over medium−high heat.
Add the fois gras and saute quickly for 1 minute. Remove and drain on paper
towels. Set aside. Add the onions. Season with salt, cayenne and black
pepper. Cook, stirring, until the onions are soft, about 4 minutes. Add the
pumpkin and garlic and saute for 2 minutes. Remove from the heat and cool.
In a large mixing bowl, whisk the eggs until smooth. Add the cream. Season
with salt, cayenne, black pepper, hot pepper sauce, and Worcestershire
sauce. Whisk the mixture until blended. Add the pumpkin mixture, reserved
fois gras and bread crumbs and mix well. Pour the mixture into the prepared
pan. Sprinkle the top with the cheese. Bake until the pudding is golden
brown and bubbly, about 55 minutes. Remove from the oven and allow to cool
for 5 minutes before serving. This recipe yields 8.
Fois Gras And Pumpkin Pudding
261
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