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Mix the egg yolks, the milk and half of the sugar in a soup plate.
Dip the slices of brioche bread in this mixture. Then brown them in butter on both sides.
While the brioche bread is browning, prepare a caramel with Port and the rest of the sugar.
Serve the brioche bread with a slice of foie gras on top, covered with a little bit of Port caramel. You can also add onion jam or caramelized figs to the plates.
This dish is ideal to serve at the begining of the meal with a sweet white wine or liqueur.
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