Foie Gras Toasts with Sauternes Geleé

Foie Gras Toasts with Sauternes Geleé
Photo by by John Kernick


  • 1 (1-inch-thick) slice of foie gras terrine
  • 1 ½ teaspoons unflavored gelatin (from a 1/4-ounce envelope)
  • 1 ½ tablespoons unsalted butter
  • 2 tablespoons water
  • ½ cup sugar
  • 1 cup Sauternes or other white dessert wine
  • a small offset spatula
  • + 1 more ingredients
    • 6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)

Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap. Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour ho...

View full recipe at Epicurious


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