Cold Hors d'Oeuvres

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Stuffed Eggplant Halves:

6 ounces calves liver, cubed

1 clove garlic, smashed

3 medium onion, about 1/2 pound, chopped coarsely

1 slice white bread, cubed

2 tablespoons clarified butter

2 small eggplants, halved and the seeded pulp scooped out, chopped, and reserved

Freshly ground salt

Freshly ground pepper

1 teaspoon salad oil

Rice Pilaf:

2 tablespoons clarified butter

1/4 cup finely sliced onion

1/2 cup long grain rice, washed

1 red pepper, chopped

1 green pepper, chopped

2 1/2 cups chicken stock

Freshly ground salt

Freshly ground pepper

1 bay leaf

1 sprig thyme

Parsley, to taste

Shrimp:

1 tablespooon clarified butter

6 large shrimp, shells on

2 cloves garlic, smashed

1/4 cup dry white wine

Freshly ground salt

Freshly ground pepper

Belgian Endive:

2 Belgian endive

1/2 English cucumber, cubed

Freshly ground salt

Freshly ground pepper

Oil and vinegar, to taste

Spanish Onions:

2 tablespoons clarified butter

1 Spanish onion, sliced thick 

2 shallots, chopped 

2 scallions, chopped 

Freshly ground salt 

For Cucumber:

1/2 cup white wine vinegar

1 teaspoon fresh thyme 

1 teaspoon fresh rosemary 

1 bay leaf 

5 ounces heavy cream 

1 English cucumber

Mushrooms:

1/8 cup clarified butter 

1/2 lemon, juiced 

12 button mushrooms 

1/8 cup olive oil 

Freshly ground salt 

Freshly ground pepper