Recipes by Lucie Arnaz: Grand Diplome Mousse Au Chocolate; Shrimp and Yellow Rice

Lucie Arnaz's Grand Diplome Mousse Au Chocolate

6 oz. semi-sweet chocolate
1 tbsp. butter
3 eggs
2-3 tbsps. water or black coffee
1 tbsp. rum or 1/2 tsp. vanilla
1/2 cup heavy cream, optional

1. Break chocolate into pieces and put into a small saucepan with water or black coffee; stir continuously over gentle heat to a thick cream. (The chocolate should be quite hot, but the sides of pan must not become so hot you cannot touch). Remove from heat; stir in butter and flavoring.

2. Separate eggs, putting whites into small bowl and dropping yolks, one at a time, into the chocolate pan; stir well after each addition (the chocolate should be hot enough so when yolks are added, they cook slightly).

3. Beat whites until they form a soft peak and fold very carefully into chocolate. When thoroughly mixed, fill custard pots and chill overnight in refrigerator. For easy pouring, turn mixture first into a pitcher, scraping pan with rubber spatula. These mousses may be served plain or topped with whipped cream. Serves 4-6.

Lucie Arnaz's Shrimp and Yellow Rice

For the shrimp:

2 lbs. green shrimp
2 tbsps. salt
1 qt. boiling water
2 tbsps. pickling spices (tied in cheesecloth bag)
Piece of lemon rind
Slice of onion

1. Wash shrimp under cold, running water. Drop in boiling salted water to which pickling spices, lemon rind and onion have been added.

2. When shrimp comes to boil, lower heat, simmer 2-5 minutes (or until shrimp begin to turn pink). Remove at once. Drain, cool, shell and devein shrimp. Set aside.

For the yellow rice:

1/8 tsp. powdered saffron
3 tbsps. water
4 tbsps. butter
1 tsp. salt
1 small onion, minced
2 cups rice
3 cups water (or chicken broth)

1. Let saffron steep in 3 tbsps. hot water. Meanwhile, melt butter in large pan. Add onion and cook until golden. Add rice, toss with fork letting it cook over very low heat 2-3 minutes, but do not brown.

2. Add liquid, dissolved saffron and salt. Bring to boiling point; cover, reduce heat and cook until rice is tender (15 minutes or longer according to package instructions).

To assemble:

1 lb. crab meat (or lobster meat), cooked and cleaned
1/2 lb. mushroom caps, cleaned and sauteed with 3 tbsps. butter and 2 tbsps. minced white onion (or scallions)
10 oz. pkg. frozen peas, barely cooked
2 tbsps. pimento, chopped
1/2 tsp. finely grated lemon rind
Juice of 1/2 lemon
Salt and pepper to taste
1/2 cup slivered almonds (slowly browned in 250 degrees F. oven or slowly
browned in 1 tbsp. clarified butter)
Enough liquid to moisten (chicken stock or Moselle wine)

1. Combine all ingredients except almonds with rice and shrimp. Squeeze lemon juice over all. Add liquid to moisten. Season to taste with salt and pepper; mix well.

2. Place in well-buttered baking dish. Cover and cook in preheated 350 degrees F. oven about 25 minutes. Serve topped with toasted almonds. Serve alone or with cooked vegetable. Serves 8.

Thoughts: Lucie's creation combines the elements of a paella and seafood risotto. If desired, add more seafood (clams, mussels, scallops) and seasonings.