Preheat the oven to 350 degrees F. Grease a 2 quart glass rectangular pan with 1 tablespoon butter. In a large hot saute pan, add the fois gras pieces and sear for 30 seconds stirring constantly. Remove the fois gras from the pan and drain on a paper-lined plate. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper to the fois gras fat. Saute for 4 minutes. Add the boudan sausage and lightly brown. Add the garlic and saute for 1 minute. Remove from the heat and cool. In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, Tabasco pepper sauce and Worcestershire sauce. Whisk the mixture until fully incorporated. Stir in the onion mixture. Add the bread cubes and mix well. Fold in the seared fois gras. Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
Yield: 10 servings