Foie Gras Toasts with Sauternes Geleé

Ingredients

• 1 slice of foie gras terrine 1-inch-thick () (6 ounces; not páté or mousse)
• 1.5 teaspoons gelatin powder unflavored (from a)
• 0.5 cup sugar 
• 1.5 tablespoons butter unsalted melted
• 2 tablespoons water 
• 3 inch bread white firm (pullman loaf or sandwich bread)
• 1 cup sauternes 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• baking pan
• offset spatula
• cutting board

Directions

1. Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
2. Bring
3. Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
4. Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute.
5. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
6. Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
7. Lift gelée out of dish using plastic wrap and transfer to a cutting board.
8. Cut gelée into 3/4-inch squares (without cutting through plastic).
9. Cut foie gras into 1-inch squares (about 1/4 inch thick).
10. Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
11. Preheat oven to 450°F with rack in upper third.
12. Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
13. Top toasts with foie-gras-and-gelée stacks.
14. •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.