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Easter Brunches (cont.)

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La Belle Cuisine

Easter Brunches
The Best of Gourmet, Vol. 1
from the Editors of Gourmet, 1986,
Condé Nast Books/Random House

Mimosas
Strawberries

Asparagus Custards with Canadian Bacon
and Maltaise Sauce
Scallion Drop Biscuits
Rum-Marinated Mango Crêpes

~*~*~*~*~*~

Brioches Stuffed with Brandied Chicken Livers
Minted Peas and Onions
Snow Pudding “Eggs” with Raspberry Sauce

Brioches Stuffed with
Brandied Chicken Livers

6 brioches [purchased may be used], tops
removed and reserved and centers hollowed
out, reserving crumbs for another use
1/2 pound mushrooms, trimmed and quartered
3 tablespoons unsalted butter
3 tablespoons clarified butter or vegetable oil
1 1/2 pounds chicken livers, trimmed and patted dry
Flour for dredging
1/2 cup minced shallots or scallions
1/2 cup brandy
1/2 cup dry white wine
1/2 cup chicken stock or canned chicken broth
1 cup heavy cream
1 tablespoon minced fresh thyme leaves or
1 teaspoon crumbled dried
3 tablespoons Dijon-style mustard
1/3 cup minced fresh parsley leaves plus
additional for garnish

Make the brioches and keep them, covered, in a warm oven while the livers are being prepared. In a skillet cook the mushrooms in the unsalted butter until all the liquid the mushrooms give off is evaporated and reserve them.
In a large skillet heat the clarified butter over moderately high heat until it is hot and in it sauté the livers, dredged in flour, in batches, stirring, for 5 to 6 minutes, or until they are browned on the outside but still pink within, transferring them with a slotted spoon to a plate as they are done. Pour off
the fat, add the shallots, brandy, wine and stock, and boil the mixture over
high heat until it is reduced by half. Add the cream and boil the mixture until
it is reduced by half and starts to thicken. Add the livers and any juices that
have accumulated on the plate, the reserved mushrooms, thyme, mustard,
parsley, and sat and pepper to taste, and cook the mixture over moderate
heat, stirring, for 3 minutes. Spoon mixture into the brioches and sprinkle it with the additional parsley. Arrange the brioches and the reserved tops decoratively on a platter. Serves 6.

Minted Peas and Onions

1 1/2 pounds onions, halved lengthwise and slice thin
1/2 stick (1/4 cup) unsalted butter
4 cups (about 4 pounds unshelled)
cooked fresh peas (procedure follows)
or two 10-ounce packages frozen
peas, thawed and drained
1/4 cup minced fresh mint leaves or
1 tablespoon crumbled dried

In a large skillet cook the onions in the butter, covered, over moderately
low heat, stirring, until they are softened. Add the peas, mint, and salt and pepper to taste and cook the mixture, stirring, until the peas are heated through. Serves 6.

To Cook Fresh Peas

To simmer fresh peas: For each cup of shelled fresh peas bring to a boil
1 cup water with 4 empty pea pods, 1/4 teaspoon salt, and the peas and
simmer the peas for 3 to 8 minutes, or until they are tender. Drain the
peas in a colander, discard the pods, and refresh the peas gently under
running cold water.
To steam fresh peas: In a steamer set over boiling salted water steam
the shelled peas, covered partially, for 4 to 12 minutes, or until they are tender, transfer them to a colander, and refresh them gently under
running cold water.

Snow Pudding “Eggs” with Raspberry Sauce
(Lemon Mousse with Raspberry Sauce)

For the mousse
2 1/2 teaspoons unflavored gelatin
3/4 cup sugar
1/4 cup fresh lemon juice
1 teaspoon grated lemon rind [zest]
3 large egg whites at room temperature
a pinch of cream of tartar

For the sauce
Three 10-ounce packages frozen raspberries,
thawed and drained
1 1/2 tablespoons sugar
3 tablespoons heavy cream

 6 tablespoons toasted sliced almonds for garnish

Make the mousse: In a large bowl sprinkle the gelatin over 1/4 cup cold water and let it soften for 10 minutes. Add 1 cup boiling water and 1/2 cup
of the sugar and stir the mixture until the sugar is dissolved. Stir in the lemon
juice and rind [zest] and chill the mixture for 1 hour, or until it just begins to
set. With an electric mixer beat the mixture until it is light and frothy.
In another large bowl beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/4 cup sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir the meringue gently into the lemon mix-ture and chill the mousse, covered, for 1 hour, or until it is set. [Egg Safety Information] The mousse may be made 1 day in advance and kept covered and chilled.
Make the sauce: In a food processor purée the raspberries with the sugar
and the cream and force the mixture through a sieve into a bowl. The sauce
may be made 1 day in advance and kept covered and chilled.
Divide the sauce among 6 chilled plates, with a soup spoon or an oval ice-cream scoop dipped in water spoon out the mousse in egg shapes, arranging
3 scoops on each plate, and sprinkle each dessert with 1 tablespoon of the almonds. Serves 6.

Easter Brunches Page 1