Cold Hors D'Oeuvres

Recipe Ingredients

		Stuffed Eggplant Halves
6 oz	170g	Calves liver - cubed
1		Garlic clove - smashed
3		Onion - (abt 1/2 lb) - chopped coarsely (medium)
1		White bread - cubed
2 tablespoons	30ml	Clarified butter
2 tablespoons	30ml	Eggplants - halved, the seeded (small)
		Pulp scooped out, chopped, and reserved
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Salad oil
		Rice Pilaf
2 tablespoons	30ml	Clarified butter
1/4 cup	15g / 0.5oz	Finely-sliced onion
1/2 cup	80g / 2.8oz	Long-grain rice - washed
1		Red pepper - chopped
1		Green pepper - chopped
2 1/2 cups	592ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
1 section		Thyme
		Parsley, to taste
		Shrimp
1 tablespoon	15ml	Clarified butter
6 tablespoons	90ml	Shrimp - shells on (large)
2		Garlic cloves - smashed
1/4 cup	59ml	Dry white wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Belgian Endive
2		Belgian endive
1/2		English cucumber - cubed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Oil - to taste
		Vinegar - to taste
		Spanish Onions
2 tablespoons	30ml	Clarified butter
1		Spanish onion - sliced thick
2		Shallots - chopped
2		Scallions - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cucumber
1/2 cup	118ml	White wine vinegar
1 teaspoon	5ml	Minced fresh thyme
1 teaspoon	5ml	Minced fresh rosemary
1		Bay leaf
5 oz	142g	Heavy cream
1		English cucumber
		Mushrooms
1/8 cup	24g / 0.8oz	Clarified butter
1/2		Lemon - juiced
12		Button mushrooms
1/8 cup	29ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For Stuffed Eggplant Halves: Preheat oven to 400 degrees. 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.

For Rice Pilaf: Preheat oven to 400 degrees. 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 Shrimp: 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.

For Belgian Endive: 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.

For Spanish Onions: 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: 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: 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.

This recipe yields 2 to 4 servings of each hors d'oeuvres.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0127) - from the - TV FOOD NETWORK

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