Caviar a la Fanchonette
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.
viar ) a la Fanchonette Make small fancy baskets from puff paste. Tie the handles with ribbon to match the table; arrange on a folded napkin. Have the fresh caviar very cold, and, when ready to serve, put the amount wanted in each basket; stick a handle in each. Garnish with a slice of hard-boiled egg in the centre
Cook this with the app: pantry check, scaling, and the assistant.