Canapes of Caviare
From Luncheons, 1902
Caviare is the fermented roe of the sturgeon.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 17. The excerpt below is the record exactly as published.
CANAPES OF CAVIARE Cut very light bread into slices i[uarter of an inch thick, then into rounds or squares two inches across. Saute them in butter on one side. AYhen they are cold spread them with a thin covering of caviare moistened with a little oil and lemon .juice. Place on the top of each one a very thin slice of lemon
Cook this with the app: pantry check, scaling, and the assistant.