brioche

pear lemon juice - Foie Gras Madeira brioche - sliced, toasted - cepes shallot butter - demi-glace - white wine parsley sprigs =Oven-poach pear in wine/ water, puree, add lemon juice, reserve. Toast brioche. Saute cepes with shallot and butter, season. Saute foie gras, deglaze with Madeira...