Rivoli Hors d'Oeuvres

Total Time:
2 hr 15 min
1 hr
1 hr 15 min

4 servings

  • For Pickled Herring Mousse:
  • 24 -ounce jar pickled herring, about 5 fish
  • 2 large green apples, cored and seeded
  • 1/4 cup Calvados
  • 1/4 cup whipping cream
  • Freshly ground salt
  • Freshly ground white pepper
  • 1 package gelatin
  • 1/2 cup cold water
  • 2 egg whites, whipped*
  • * The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
  • For Onions and Raisins in a Seasoned Sauce:
  • 4 tablespoons clarified butter
  • 4 onions, 2 ounces each, quartered and petals separated
  • 3/4 cup dry white wine
  • 3/4 cup ketchup
  • 1/2 cup golden raisins
  • Freshly ground salt
  • Freshly ground pepper
  • 8 ounces button mushrooms
  • For Veal Brains in Marinade:
  • 2 veal brains, rinsed well and soaked in cold water for 1 hour
  • 1/4 cup sugar
  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon cayenne pepper
For Pickled Herring Mousse:
  • Chill mold for mousse in freezer. Blend herring, 1 at a time, to a fine puree. Strain through a fine sieve. Puree apples with Calvados, and add to herring puree. Stir in cream. Season with salt and pepper.

  • Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool.

  • Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.

  • To serve, unmold and slice.

For Onions and Raisins in a Seasoned Sauce:
  • Heat 2 tablespoons butter in large pan over medium heat. Add onions and gently cook. Then add 1/2 of the white wine, half of the ketchup, and half of the raisins. Saute for a few minutes. Season with salt and pepper.

  • In a separate pan, heat remaining butter over medium heat. Add mushrooms and cook gently. Add the remaining wine, ketchup, and raisins. Season with salt and pepper.

  • Chill each mixture in separate bowls until ready to serve.

For Veal Brains in Marinade:
  • Drain brains and place in saucepan with fresh water to cover. Bring to boil, over medium heat. Remove and plunge into a bowl of ice water to stop cooking. Once cooled, drain, trim off fat and skin, and cut into 1-inch pieces. Set aside.

  • Blend together sugar, vinegar, oil and cayenne. Pour over brains and chill for 1 hour.

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