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1
Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread.
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2
Heat saute pan with clarified butter.
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3
Add meat mixture and eggplant pulp.
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4
Saute for 5 minutes.
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5
Season with salt and pepper.
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6
Spoon this mixture into the eggplant halves and place in a casserole dish.
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7
Bake for 20 minutes.
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8
Remove from oven and brush with salad oil.
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9
Cool before cutting into sections and serving.
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10
Preheat oven to 400 degrees F. Heat butter in saute pan.
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11
Cook onions.
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12
Add rice and peppers and continue to saute.
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13
Add chicken stock.
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14
Season with salt, pepper, and herbs.
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15
Pour into a casserole dish and bake for 20 minutes.
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16
Once cool, adjust seasoning.
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17
For Spanish Onions: 2 tablespoons clarified butter 1 Spanish onion, sliced thick 2 shallots, chopped 2 scallions, chopped Freshly ground salt Freshly ground pepper
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18
Heat clarified butter in saute pan over low heat.
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19
Add onion slices.
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Cook for a few minutes on one side.
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21
Turn and cook on other side, adding shallots and scallions to pan.
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22
Season generously with salt and pepper.
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23
Remove all, including pan juices, to a bowl and cool.
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24
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
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25
Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan.
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Gradually bring to a boil.
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27
Turn down heat and simmer for 10 minutes.
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28
Chill.
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29
Blanch cucumber in boiling water for one minute.
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30
Slice.
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31
Place hot cucumber in bowl and cover with dressing.
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32
Chill.
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33
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
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34
Heat butter and lemon juice in a saute pan over medium heat.
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35
Add mushrooms.
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36
Then add the oil.
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37
Cook gently.
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38
Season with salt and pepper.
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39
Pour into bowl and cool.
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40
Yield each hors d'oeuvres: 2 to 4 servings
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41
Extra hors d'oeuvres ideas:
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42
Haricot beans with chopped chives, scallions, parsley, and white wine vinegar Black olives Pickled Herring Beets in red wine vinegar
