Seared Foie Gras and Lingonberry Jam on Brioche Toast
Ingredients
- 3 large brioche or challah loaves, crusts removed
- 5 tablespoons unsalted butter
- 3/4 cup plus 3 tablespoons olive oil
- 2 teaspoons freshly ground black pepper, or to taste
- 2 teaspoons fresh lemon juice
- 1 1/2 cups lingonberry jam or spread
- 1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)
Instructions
Seared Foie Gras and Lingonberry Jam on Brioche Toast serves 60 original recipe by Epicurious.
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