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Foie Gras Toast

A simple dish of buttered toast topped with sliced foie gras and a dusting of cayenne pepper, baked briefly and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Foie Gras Toast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the buttered toast into finger-length pieces, about 1 inch wide.

  2. Spread foie gras on top, about ¼ inch thick.

  3. Dust with a little cayenne pepper.

Bake and serve

  1. Place in a 400°F (200°C) oven for a few minutes.

  2. Serve very hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Buttered toast
Provides a crisp, buttery base that holds the topping and adds richness.
Foie gras
Melts in the oven, adding rich fat and a soft, creamy texture.
Cayenne pepper
Adds a light, sharp heat that contrasts with the rich foie gras.

The step that matters

Place in a 400°F (200°C) oven for a few minutes. Foie gras is mostly fat and melts quickly. Too long in the oven can cause it to render away and leave the toast greasy, while too short leaves it cold and firm. Watch closely and serve as soon as it softens.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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