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Rivoli Hors d'Oeuvres Recipe

Rivoli Hors d'Oeuvres Recipe

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Ingredients:

Serving

24 - oz 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
the american egg board states: there have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with salmonella, a bacteria responsible for a type of food poisoning....healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. use only properly refrigerated, clean, sound-shelled, fresh, grade aa or a eggs. avoid mixing yolks and whites with the shell.
4 tbsp clarified butter
4 onions, 2 oz 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 oz 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 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1292.67 Kcal (5412 kJ)
Calories from fat	713.5 Kcal
		% Daily Value*
Total Fat	79.28g	122%
Cholesterol	85.72mg	29%
Sodium	1802.36mg	75%
Potassium	672.92mg	14%
Total Carbs	94.91g	32%
Sugars	49.41g	198%
Dietary Fiber	6.06g	24%
Protein	43.55g	87%
Vitamin C	19.9mg	33%
Vitamin A	0.2mg	6%
Iron	3.9mg	22%
Calcium	225.2mg	23%

Amount Per 100 g
Calories	214.3 Kcal (897 kJ)
Calories from fat	118.28 Kcal
		% Daily Value*
Total Fat	13.14g	122%
Cholesterol	14.21mg	29%
Sodium	298.79mg	75%
Potassium	111.56mg	14%
Total Carbs	15.73g	32%
Sugars	8.19g	198%
Dietary Fiber	1g	24%
Protein	7.22g	87%
Vitamin C	3.3mg	33%
Iron	0.6mg	22%
Calcium	37.3mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

31.7

Points
34

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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