Recipe courtesy of Rivoli Restaurant
Rivoli Hors d'Oeuvres
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 871
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 63
- Dietary Fiber
- 6
- Sugar
- 47
- Protein
- 57
- Cholesterol
- 181
- Sodium
- 1628
- Total: 2 hr 15 min
- Prep: 1 hr
- Cook: 1 hr 15 min
Ingredients
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* (See Disclaimer)
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
Directions
- 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.