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Рецепт Rivoli Hors D'oeuvres

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  1. For Pickled Herring Mousse: Refrigeratemold 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 in to herring puree. Stir in cream. Season with salt and pepper.
  2. Dissolve gelatin in water over low heat. Don't let boil. Set aside to cold.
  3. Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.
  4. To serve, unmold and slice.
  5. For Onions and Raisins in a Seasoned Sauce: Heat 2 Tbsp. butter in large pan over medium heat. Add in onions and gently cook. Then add in 1/2 of the white wine, half of the ketchup, and half of the raisins. Saute/fry for a few min. Season with salt and pepper.
  6. In a separate pan, heat remaining butter over medium heat. Add in mushrooms and cook gently. Add in the remaining wine, ketchup, and raisins. Season with salt and pepper.
  7. Refrigerateeach mix in separate bowls till ready to serve.
  8. 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 pcs. Set aside.
  9. Blend together sugar, vinegar, oil and cayenne. Pour over brains and refrigeratefor 1 hour.
  10. This recipe yields 4 servings of each hors d'oeuvres.
  11. Comments: A Specialty of Rivoli, Mexico City, Mexico.
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