Caviare Cream
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
No ratings yet
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 4 ingredients
- four oz. of preserved caviare
- two tablespoonfuls of fresh cream
- two oz. of softened butter
- three tablespoonfuls of whisked cream
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Pound four oz.
- of preserved caviare and add thereto, little by little, two tablespoonfuls of fresh cream and two oz.
- of softened butter.
- Rub through a fine sieve, and finish the preparation by an addition of three tablespoonfuls of whisked cream.
- N.B.—This cream and those that follow often take the place of the butters in the preparation of hors-d’œuvres.
- The addition of previously well-softened butter to these creams is necessary in order to make them sufficiently consistent when they cool.
Plating
Cookware for this recipe
-
Whisk
-
Sieve