Rivoli Hors D'Oeuvres
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
45
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 large
Green Apple (cored and seeded)1 cup
Calvados1 cup
Whipping Cream1 cup
Water (cold)4 tbsps
Clarified Butter3 cup
White Wine (dry)3 cup
Ketchup1 cup
Golden Raisins230 g
Button Mushrooms1 cup
Sugar1 cup
White Wine Vinegar1 cup
Olive Oil1 tsp
Cayenne PepperDirections:
1
For Pickled Herring Mousse: Chill mold for mousse in freezer
2
Blend herring, 1 at a time, to a fine puree
3
Strain through a fine sieve
4
Puree apples with Calvados, and add to herring puree
5
Stir in cream
6
Season with salt and pepper
7
Dissolve gelatin in water over low heat
8
Do not let boil
9
Set aside to cool
10
Fold egg whites into herring-apple puree, then whisk in cooled gelatin
11
Pour in chilled mold and place in refrigerator to set
12
To serve, unmold and slice
13
Heat 2 tablespoons butter in large pan over medium heat
14
Add onions and gently cook
15
Then add 1/2 of the white wine, half of the ketchup, and half of the raisins
16
Saute for a few minutes
17
Season with salt and pepper
18
In a separate pan, heat remaining butter over medium heat
19
Add mushrooms and cook gently
20
Add the remaining wine, ketchup, and raisins
21
Season with salt and pepper
22
Chill each mixture in separate bowls until ready to serve
23
Drain brains and place in saucepan with fresh water to cover
24
Bring to boil, over medium heat
25
Remove and plunge into a bowl of ice water to stop cooking
26
Once cooled, drain, trim off fat and skin, and cut into 1-inch pieces
27
Set aside
28
Blend together sugar, vinegar, oil and cayenne
29
Pour over brains and chill for 1 hour