Caviare Butter
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients
2
2 ingredients
-
three oz. of pressed caviare
-
four oz. of butter
Method
-
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- Pound three oz.
- of pressed caviare with four oz.
- of butter, and rub through a fine sieve.
Cookware for this recipe
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Sieve