Seared foie gras and lingonberry jam on brioche toasts from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • brioche bread
  • raw foie gras
  • Show all ingredients...

  • EYB Comments

    Can substitute challa bread for brioche bread and chicken livers for foie gras. Lingonberry jam topping can be made 2 days ahead and chilled. Toasts can be made 1 day ahead and kept in a container at room temp.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soybeans in the pod (Salt-and-pepper edamame); Korean barbecued beef; Spicy-sweet kumquats; Jerk pork and red pepper mayo on black-eyed-pea cakes; Panko scallops with green chile chutney; "Fish and chips"

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute challa bread for brioche bread and chicken livers for foie gras. Lingonberry jam topping can be made 2 days ahead and chilled. Toasts can be made 1 day ahead and kept in a container at room temp.

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