Рецепт Cold Hors D'oeuvres
Порций: 1
Ингредиенты
- 6 ounce calves liver cubed
- 1 x garlic clove smashed
- 3 med onion - (abt 1/2 lb) minced coarsely
- 1 slc white bread cubed
- 2 Tbsp. clarified butter
- 2 sm eggplants halved, the seeded pulp scooped out, minced, and reserved Salt to taste Freshly-grnd black pepper to taste
- 1 tsp salad oil
- 2 Tbsp. clarified butter
- 1/4 c. finely-sliced onion
- 1/2 c. long-grain rice washed
- 1 x red pepper minced
- 1 x green pepper minced
- 2 1/2 c. chicken stock Salt to taste Freshly-grnd black pepper to taste
- 1 x bay leaf
- 1 sprg thyme Parsley, to taste
- 1 Tbsp. clarified butter
- 6 lrg shrimp shells on
- 2 x garlic cloves smashed
- 1/4 c. dry white wine Salt to taste Freshly-grnd black pepper to taste
- 2 x Belgian endive
- 1/2 x English cucumber cubed Salt to taste Freshly-grnd black pepper to taste Oil to taste Vinegar to taste
- 2 Tbsp. clarified butter
- 1 x Spanish onion sliced thick
- 2 x shallots minced
- 2 x scallions minced Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. white wine vinegar
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
Инструкции
- 1 Bay leaf5 ounces heavy cream1 English cucumber= MUSHROOMS =1/8 c. clarified butter1/2 lemonjuiced12 button mushrooms1/8 c. olive oilSaltto tasteFreshly-grnd black pepperto taste
- Instructions:For Stuffed Eggplant Halves: Preheat oven to 400 degrees. In food processor or possibly meat grinder, combine liver, garlic, onion, and bread. Heat saute/fry pan with clarified butter. Add in meat mix and eggplant pulp. Saute/fry for 5 min. Season with salt and pepper.
- Spoon this mix into the eggplant halves and place in a casserole dish. Bake for 20 min. Remove from oven and brush with salad oil. Cold before cutting into sections and serving.
- For Rice Pilaf: Preheat oven to 400 degrees. Heat butter in saute/fry pan. Cook onions. Add in rice and peppers and continue to saute/fry. Add in chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 min. Once cold, adjust seasoning.
- For Shrimp: Heat clarified butter in saute/fry pan. Add in shrimp and garlic. Cook, turning shrimp once, until done. Remove to bowl and sprinkle with white wine. Let cold. Season with salt and pepper.
- For Belgian Endive: Blanch the endive in boiling water for one minute and add in cucumber. Cook another 30 seconds. Drain and cold. Season with salt and pepper. Toss with oil and vinegar.
- For Spanish Onions: Heat clarified butter in saute/fry pan over low heat. Add in onion slices. Cook for a few min on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cold.
- For Cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 min. Chill. Blanch cucumber in boiling water for one minute. Slice. Place warm cucumber in bowl and cover with dressing. Chill.
- For Mushrooms: Heat butter and lemon juice in a saute/fry pan over medium heat. Add in mushrooms. Then add in the oil. Cook gently. Season with salt and pepper. Pour into bowl and cold.
- This recipe yields 2 to 4 servings of each hors d'oeuvres.
- Comments: A specialty of La Colombe D'Or possibly, St Paul, France.
- Extra hors d'oeuvres ideas: Haricot beans with minced chives, scallions, parsley, and white wine vinegar. Black olives. Pickled Herring. Beets in red wine vinegar.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 2425g | |
Calories 1723 | |
Calories from Fat 819 | 48% |
Total Fat 93.19g | 116% |
Saturated Fat 53.94g | 216% |
Trans Fat 0.0g | |
Cholesterol 214mg | 71% |
Sodium 985mg | 41% |
Potassium 3678mg | 105% |
Total Carbs 197.43g | 53% |
Dietary Fiber 41.1g | 137% |
Sugars 45.98g | 31% |
Protein 37.3g | 60% |