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French Toast with Truffles Recipe
 
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French Toast with Truffles
Flavors of Paris and the Ile-de-France
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
  1. place the milk in a deep dish and season with salt, pepper and truffle essence;
  2. break the eggs into a separate bowl and beat them;
  3. slice 24 very thin slices of truffle and chop the rest;
  4. 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;
  5. in a non-stick pan, melt the butter with the peanut oil; brown the French toast on both sides;
  6. dress the salad with olive oil and balsamic vinegar; mound it onto plates; sprinkle with Parmesan shavings;
  7. spread each slice of French toast with foie gras; top with a slice of truffle;
  8. arrange the French toast on the salad; drizzle with the remaining vinaigrette; give a grinding of fresh pepper and serve.
 
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