Rivoli Hors d'Oeuvres

Recipe courtesy of Rivoli Restaurant

Show: The Galloping Gourmet

Episode: Rivoli Hor's Doeuvres

Rivoli Hors d'Oeuvres

Name: Rivoli Hors d'Oeuvres
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 servings
Ingredients: 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); 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; 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

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Total: 2 hr 15 min

Prep: 1 hr
Cook: 1 hr 15 min

Yield: 4 servings

Total: 2 hr 15 min

Prep: 1 hr
Cook: 1 hr 15 min

Yield: 4 servings

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy of Rivoli Restaurant, Mexico City, Mexico

My Private Notes

Show: The Galloping Gourmet

Episode: Rivoli Hor's Doeuvres

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Rivoli Hors d'Oeuvres

For Pickled Herring Mousse:

For Onions and Raisins in a Seasoned Sauce:

For Veal Brains in Marinade:

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