Corn Mousse With Clams Makes Fitting First Course to Elegant Meal

Dear SOS: Today I had lunch at the new Beverly Hills restaurant, Max Au Triangle, and the whole meal was fabulous. But the mousse of corn was sensational. Is there any chance of getting the recipe from the chef, Joachim Splichal?

--JAMES

Dear James: This elegant first-course savory would be a striking addition to a summer menu.

MAX AU TRIANGLE CORN MOUSSE WITH CLAMS

(Mousse de Mais aux Palourdes)

2 ears corn

1 pound littleneck clams (about 8)

2 tablespoons white wine

1 piece shallot

1 tablespoon chopped parsley

3 eggs, beaten

3/4 cup whipping cream

Salt, pepper

Nutmeg

Chanterelle Sauce

Cut corn kernels off cob and blanch in boiling water 1 minute. Drain. Set aside. Steam clams, covered, with white wine and shallot, just until clams open, about 5 minutes. Chop clams. Reserve liquid for Chanterelle Sauce.

Divide parsley, chopped clams and corn kernels among 4 buttered shallow baking dishes, about 4 inches in diameter. In bowl, stir eggs and cream until blended. Season to taste with salt, pepper and nutmeg. Pour over clam mixture. Bake at 350 degrees 25 to 35 minutes or until done. Serve with Chanterelle Sauce.

Chanterelle Sauce

Reserved clam liquid

4 ounces plus 1 tablespoon unsalted butter

3/4 cup julienne-cut chanterelle mushrooms

1/4 cup finely chopped chives

Heat clam liquid over low heat. Slowly add 4 ounces butter, cut into cubes. Place in blender or processor and process until smooth. Heat remaining 1 tablespoon butter. Saute mushrooms 5 minutes. Add clam sauce. Stir in chives. Makes about 1 1/2 cups.

Note: Fresh chanterelles are available at gourmet grocery stores, or if using dried mushrooms, reconstitute in warm water 10 minutes before using.

Dear SOS: I am hoping that in your files somewhere you’ll come up with a black bottom pie as served at Al Lyman’s restaurant in Los Angeles 30 years ago. Needless to say, the restaurant is long gone, but I’m hoping you will find the recipe.

--MARY

Dear Mary: No record of Lyman’s, but would the Brown Derby’s Black Bottom Pie, which also goes back in time, be a suitable substitute?

BROWN DERBY’S BLACK BOTTOM PIE

1 envelope unflavored gelatin

2 tablespoons cold water

1/2 cup milk

2 tablespoons sugar

Dash salt

1 teaspoon vanilla

1 egg yolk

3 ounces sweet or semisweet chocolate

2 cups whipping cream

1 (9-inch) baked pie shell

Soften gelatin in cold water. Bring milk to boil in top of double boiler. Beat together sugar, salt, 1/2 teaspoon vanilla and egg yolk until light and creamy. Add small amount of milk to egg mixture, blending well. Return to remaining milk in pan. Cook and stir over hot water until mixture barely comes to boil. Remove from heat and stir in gelatin until dissolved.

Grate 2 ounces chocolate. Add to custard and stir over hot water until chocolate is melted. Remove from heat and beat with rotary beater until custard is smooth. Chill until custard reaches cream-like consistency. Whip 1 cup cream until stiff and fold into custard with remaining 1 cup cream until stiff and spread over filling. Shave remaining ounce of chocolate and sprinkle over top of pie. Makes 1 pie.

Dear SOS: Can you supply me with a recipe for a double-crust pork pie made with pork, bread crumbs and seasonings? This is a Canadian recipe, I believe.

--LEONE

Dear Leone: Tourtiere is the name of this Canadian pork pie often found on picnic and tea tables.

TOURTIERE (Pork Pie)

1 pound lean ground pork

1 cup water

1/2 cup chopped onion

1/2 cup dry bread crumbs

1 teaspoon salt

1/8 teaspoon sage

Dash black pepper

Dash ground nutmeg

Pastry for 2-crust 9-inch pie

Brown pork in skillet. Drain off excess fat. Stir in water, onion, bread crumbs, salt, sage, pepper and nutmeg.

Simmer, covered, until onion is tender, about 20 minutes, stirring often. Line 9-inch pie plate with pastry and fill with meat mixture. Adjust top crust, seal and flute. Cut slits in top. Bake at 400 degrees about 30 minutes or until brown. Cover edges of pastry with foil, if necessary, to prevent over-browning. Makes 8 servings.

Dear SOS: I lost my recipe for million-dollar fudge. It was a recipe that was foolproof and did not use a candy thermometer.

--LIBBY

Dear Libby: We have a fail-proof fudge we call Can’t Fail Fudge. Is it the same one?

CAN’T FAIL FUDGE

4 cups miniature marshmallows

2/3 cup evaporated milk

1/4 cup butter or margarine

1 1/2 cups sugar

1/4 teaspoon salt

1 (12-ounce) package semisweet chocolate pieces

1 teaspoon vanilla

1/2 cup chopped nuts

Combine marshmallows, milk, butter, sugar and salt in saucepan. Cook and stir until mixture comes to full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat and add chocolate pieces, beating until melted. Fold in vanilla and nuts. Pour into greased 9-inch square pan. Chill until firm. Makes 2 1/2 pounds.