COLD HORS D'OEUVRES RECIPES RECIPES

Steps:

• 1 Bay leaf5 ounces heavy cream1 English cucumber= MUSHROOMS =1/8 c. clarified butter1/2 lemonjuiced12 button mushrooms1/8 c. olive oilSaltto tasteFreshly-grnd black pepperto taste Instructions:For Stuffed Eggplant Halves: Preheat oven to 400 degrees. In food processor or possibly meat grinder, combine liver, garlic, onion, and bread. Heat saute/fry pan with clarified butter. Add in meat mix and eggplant pulp. Saute/fry for 5 min. Season with salt and pepper. Spoon this mix into the eggplant halves and place in a casserole dish. Bake for 20 min. Remove from oven and brush with salad oil. Cold before cutting into sections and serving. For Rice Pilaf: Preheat oven to 400 degrees. Heat butter in saute/fry pan. Cook onions. Add in rice and peppers and continue to saute/fry. Add in chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 min. Once cold, adjust seasoning. For Shrimp: Heat clarified butter in saute/fry pan. Add in shrimp and garlic. Cook, turning shrimp once, until done. Remove to bowl and sprinkle with white wine. Let cold. Season with salt and pepper. For Belgian Endive: Blanch the endive in boiling water for one minute and add in cucumber. Cook another 30 seconds. Drain and cold. Season with salt and pepper. Toss with oil and vinegar. For Spanish Onions: Heat clarified butter in saute/fry pan over low heat. Add in onion slices. Cook for a few min 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 cold. 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 min. Chill. Blanch cucumber in boiling water for one minute. Slice. Place warm cucumber in bowl and cover with dressing. Chill. For Mushrooms: Heat butter and lemon juice in a saute/fry pan over medium heat. Add in mushrooms. Then add in the oil. Cook gently. Season with salt and pepper. Pour into bowl and cold. This recipe yields 2 to 4 servings of each hors d'oeuvres. Comments: A specialty of La Colombe D'Or possibly, St Paul, France. Extra hors d'oeuvres ideas: Haricot beans with minced chives, scallions, parsley, and white wine vinegar. Black olives. Pickled Herring. Beets in red wine vinegar.