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Foie Gras and Cream Eggs
- 1 1/4-pound slice foie gras pâté or mousse, cut into 4 pieces
- 4 large eggs
- 4 tablespoons whipping cream
- 4 thin slices black truffle, cut into slivers (optional)
- 1 1/2 teaspoons chopped fresh tarragon
- 1 1/2 teaspoons chopped fresh Italian parsley
- 2 slices firm white sandwich bread, toasted, buttered, quartered
Directions:View on Bon Appetit
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