RIVOLI HORS D'OEUVRES
Steps:
- 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.
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