Caviar a la Croustade
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 29. The excerpt below is the record exactly as published.
Caviar ) a la Croustade Make croustades one inch deep [see recipe for the croustades]. When ready to serve, fill the croustades with the caviar that has been left in the icebox until cold. Serve the croustades on a thin round slice of buttered toast and on top of each put a thin slice of hard-boiled egg. Garnish with parsley or watercress
Cook this with the app: pantry check, scaling, and the assistant.