Caviare Patties

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 2 ingredients

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

Ingredients.
— i small pot of caviare, 2 tablespoonfuls of tomato sauce, % an oz.
of butter, i finely-chopped shallot, a few drops of lemon-juice, fried parsley, puff paste No.
Method.
— Prepare 6 or 8 i|-inch diameter patty cases (see No.
795) ;
when baked, remove and preserve the lids, scoop out the soft inside, and keep the cases hot until required.
Cook the shallot slightly in the butter, then add the caviare, tomato sauce and a few drops of lemon-juice.
Fill the cases with the preparation, put on the lids, garnish with crisply-fried parsley, and serve.
Time.
— i hour.
Average Cost, 35.
3d., exclusive of the paste.
Sufficient for 6 or 8 persons.
Seasonable at any time.

Plating

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Cookware for this recipe

Frying pan
Chef's knife
Cutting board