3 tablespoons unsalted butter
1 lobe foie gras, cut into large dice
3 cups julienned yellow onions
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns fresh ground black pepper
1 pound boudin, casing removed
1 tablespoon chopped garlic
2 cups heavy cream
1/4 teaspoon Tabasco pepper sauce
1 teaspoon Worcestershire sauce
8 slices, 1 inch cubed white bread, about 4 cups
1/2 cup grated Parmigiano-Reggiano cheese
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