Ingredients Jump to Instructions ↓

  1. 6 ounces calves liver, cubed

  2. 1 clove garlic , smashed

  3. 3 medium onion, about 1/2 pound, chopped coarsely

  4. 1 slice white bread, cubed

  5. 2 small eggplants , halved and the seeded pulp scooped out, chopped, and reserved

  6. 1 teaspoon salad oil

  7. 2 tablespoons clarified butter

  8. 1/4 cup finely sliced onion

  9. 1/2 cup long grain rice, washed

  10. 1 red pepper , chopped

  11. 1 green pepper , chopped

  12. 2 1/2 cups chicken stock

  13. 1 bay leaf

  14. 1 sprig thyme

  15. Parsley, to taste

  16. 1 tablespooon clarified butter

  17. 6 large shrimp, shells on

  18. 2 cloves garlic , smashed

  19. 1/4 cup dry white wine

  20. Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.

  21. 2 Belgian endive

  22. 1/2 English cucumber, cubed

  23. Freshly ground salt

  24. Freshly ground pepper

  25. Oil and vinegar, to taste

  26. Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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

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


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