Cold Hors d'Oeuvres

Preheat oven to 400 degrees F. In food processor or meat grinder , combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper.

Spoon this mixture into the eggplant halves and place in a casserole dish . Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.

Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.

For Spanish Onions: 2 tablespoons clarified butter 1 Spanish onion , sliced thick 2 shallots, chopped 2 scallions , chopped Freshly ground salt Freshly ground pepper Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes 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 cool.

For Cucumber: 1/2 cup white wine vinegar 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 bay leaf 5 ounces heavy cream 1 English cucumber Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.

For Mushrooms: 1/8 cup clarified butter 1/2 lemon, juiced 12 button mushrooms 1/8 cup olive oil Freshly ground salt Freshly ground pepper Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

Yield each hors d'oeuvres: 2 to 4 servings Extra hors d'oeuvres ideas:

Haricot beans with chopped chives, scallions, parsley, and white wine vinegar Black olives Pickled Herring Beets in red wine vinegar