Recipe courtesy of Rivoli Restaurant

Rivoli Hors d'Oeuvres

  • Total: 2 hr 15 min
  • Prep: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

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

  1. For Pickled Herring Mousse:
  2. 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. 
  3. Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool. 
  4. Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set. 
  5. To serve, unmold and slice.
  6. For Onions and Raisins in a Seasoned Sauce:
  7. 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.
  8. 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. 
  9. Chill each mixture in separate bowls until ready to serve.
  10. For Veal Brains in Marinade:
  11. 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.
  12. Blend together sugar, vinegar, oil and cayenne. Pour over brains and chill for 1 hour.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.