French Toast with Truffles, a recipe from Gérard Vié on the Worldwide Gourmet

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French Toast with Truffles Recipe

Recipe

Total time: 15 to 30 minutes

Preparation time: 10 minutes
Cooking time: A few minutes

Difficulty: Easy

Chef's Note

An original recipe from Gérard Vié of Les Trois Marches in Versailles, France

Ingredients

Ingredients for 8 servings

- 1 day-old baguette (Bread)

- 500 ml (2 cups) milk

- 200 ml (3/4 cup) Baux de Provence olive oil

- 100 ml (6 tbsp.) balsamic vinegar

- 50 ml (3 tbsp.) peanut oil

- 250 g (8 oz.) arugula or other greens

- 150 g (5 oz.) ungrated Parmesan

- 150 g (5 oz.) truffles (Black Truffle)

- 100 g (3 1/2 oz.) butter

- 100 g (3 1/2 oz.) foie gras trimmings, raw or cooked

- 3 Eggs

- Truffle essence

- Fine salt and freshly ground pepper

Method

place the milk in a deep dish and season with salt, pepper and truffle essence;
break the eggs into a separate bowl and beat them;
slice 24 very thin slices of truffle and chop the rest;
slice the baguette into diagonal slices, 3 cm (1 1/4") thick and soak them in the milk; drain; dip into the beaten egg and sprinkle with chopped truffle;
in a non-stick pan, melt the butter with the peanut oil; brown the French toast on both sides;
dress the salad with olive oil and balsamic vinegar; mound it onto plates; sprinkle with Parmesan shavings;
spread each slice of French toast with foie gras; top with a slice of truffle;
arrange the French toast on the salad; drizzle with the remaining vinaigrette; give a grinding of fresh pepper and serve.

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