Kleine Pfannkuchen mil Rahm (Pancakes with Sour Cream)
Boil 2 or 3 potatoes in lightly salted water to cover until they are tender. Rice the hot potatoes and let them cool.
Beat 2 egg yolks light and creamy and stir in 3 tablespoons heavy cream, 1 teaspoon salt, 3 tablespoons flour, and 1 cup of the cold potatoes, firmly packed. Beat 2 egg whites with a pinch of salt until they are very still and fold them into the potato mixture. Melt ¼ cup butter in a skillet and drop in the batter by teaspoons. The pancakes should be about 1 ½ inches in diameter. Cook the pancakes, several at a time, until they are brown on both sides, turning them once. Transfer the browned pancakes to a serving platter and keep them warm. Makes about 30 pancakes.
Beat ½ cup sour cream with enough light cream to make a medium-thick mixture. Add ¼ cup fresh chives, finely minced, and salt generously to taste. Chill the sauce. To serve, top each hot pancake with a teaspoon of the cold sauce.
Shrimp Aspic on Orange Slices
Peel, divide and clean 16 small shrimp and poach them in salted water until they arc pink and opaque. Drain them well and sprinkle them immediately with ¼ cup tarragon vinegar. Simmer 1 ½ cups stock with 2 cups tomato juice. To the boiling liquid add 1 teaspoon each of parsley and chervil. minced, and ½ teaspoon each of dill and tarragon, minced. Soften 2 envelopes of gelatin in ½ cup Sherry. Take the stock from the heat, add the gelatin, and stir until it is dissolved. Add salt and pepper generously to taste and let the aspic cool.
Rinse 8 individual molds in cold water, place 2 shrimp in each, and pour the coo! tomato aspic into the molds. Chill the shrimp molds in the refrigerator until the aspic is set. Grate the zest of 2 oranges, peel the fruit, and slice it very thin. Unmold each aspic onto a slice of orange. Sprinkle the aspics with chopped parsley and with the grated orange zest. Serves 8.
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