Name: Foie Gras Toasts with Sauternes Geleé
Cook time: 30 min
Total time: 5 hr (includes chilling)
Yield: Makes about 36 hors doeuvres
Ingredients: 1 cup Sauternes or other white dessert wine; 1/2 cup sugar; 1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope); 2 tablespoons water; 1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block; 6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread); 1 1/2 tablespoons unsalted butter, melted; Equipment: a small offset spatula

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Foie Gras Toasts with Sauternes Geleéby John Kernick

These little stacks of toasted and buttered bread, foie gras terrine, and Sauternes gelée—crisp, creamy, cool—will make you swoon and sigh. They provide such a rich reward for so simple an assembly: The only thing you make from scratch is the gelée; its like a sip of dessert wine on top of this extraordinary first bite.

Cooks notes:

•Gelée can be chilled up to 2 days.
•Foie-gras-and-gelée stacks can be chilled up to 1 day.
•Bread can be buttered and cut (but not baked) 2 hours ahead and chilled, covered with plastic wrap.

Recipe notes

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