Caviare Sandwiches
From À la mode cookery (1902).
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A historical recipe
À la mode cookery, by Mrs. (Harriet Anne) De Salis (1902).
United Kingdom
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.
Ingredients 1 ingredient
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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
Chef Wood
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- Take two table-spoonfuls of caviare, place it in a basin, mix it with some finely chopped shalot the juice of half a lemon and a pinch of cayenne pepper ;
- stir these thoroughly together.
- Butter some thin slices of brown bread, spread with the above mixture, pressing them together sandwich-fashion ;
- cut them into three-cornered pieces and serve as a horsd'oeuvre.
- Croutes ^ la Dunkeld Cut some rounds of bread the size of a five-shilling-piece, fry them a pale colour.
- Take some remains of grouse, curry them and chop fine ;
- place some in a little mound on each crouton and scatter hard-boiled white of egg over, which has been passed through a fine strainer;
- sprinkle a very little dry parsley over each ;
- send to table very hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve