Rivoli Hors D'Oeuvres Recipe - Cooking Index
Rivoli Hors D'Oeuvres Recipe - Cooking Index
A Specialty of Rivoli, Mexico City, Mexico.
| Pickled Herring Mousse | ||
| 24 | Ounce jar pickled herring - (abt 5 fish) | |
| 2 | Green apples - cored, seeded (large) | |
| 1/4 cup | 59ml | Calvados |
| 1/4 cup | 59ml | Whipping cream |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 1 | Gelatin | |
| 1/2 cup | 118ml | Cold water |
| 2 | Egg whites - whipped | |
| == ONIONS & RASINS IN SEASONED SAUCE == | ||
| 4 tablespoons | 60ml | Clarified butter |
| 4 | Onions - (2 oz ea) - quartered, and | |
| Petals separated | ||
| 3/4 cup | 177ml | Dry white wine |
| 3/4 cup | 177ml | Ketchup |
| 1/2 cup | 80g / 2.8oz | Golden raisins |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 8 oz | 227g | Button mushrooms |
| Veal Brains In Marinade | ||
| 2 | Veal brains - rinsed well, and | |
| Soaked in cold water for 1 hour | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/2 cup | 118ml | White wine vinegar |
| 1/4 cup | 59ml | Olive oil |
| 1/4 teaspoon | 1.3ml | 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.
This recipe yields 4 servings of each hors d'oeuvres.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0132) - from the - TV FOOD NETWORK
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