Blinis of Caviare

Ingredients

• one ounce of yeast
• one pound of sifted flour
• one pint of lukewarm milk
• one-half pound of flour
• the yolks of four eggs
• a pinch of salt
• one-half pint of tepid milk
• the whites of four eggs

Method

1. 1

   Make a thin paste with yeast and flour diluted with lukewarm milk.

2. 2

   Leave to ferment for two hours.

3. 3

   Add remaining flour, yolks, salt, and tepid milk; mix without letting it acquire body.

4. 4

   Finally, add whisked egg whites.

5. 5

   Allow to ferment for half an hour, then cook quickly in omelette-pans and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 225. The excerpt below is the record exactly as published.

Blinis of Caviare. Caviare is the richest and most delicate of hors-d'oeuvre. It is served very simply, either in a silver timbale or on its original receptacle, surrounded with ice, and accompanied by a dish of Blinis, the preparation of which is as follows: — Make a thin paste with one ounce of yeast and one pound of sifted flour diluted with one pint of lukewarm milk. Leave to ferment for two hours in a lukewarm atmosphere, and then add one-half pound of flour, the yolks of four eggs, a pinch of salt, one-half pint of tepid milk; mix the whole with- out letting it acquire any body, and finally add the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.