Bouchees of Caviare, Olives and Mayonnaise
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 5. The excerpt below is the record exactly as published.
Bouchees of Caviare, Olives and Mayonnaise.-— Spread circles or dominoes of bread with a thin layer of caviare. In the center place a pitted olive, green or black, with its pit removed and the cavity filled with minced red peppers. Hold the olive in place with a few drops of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.