Foie Gras Toasts with Sauternes Geleé Recipe | Epicurious

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