Caviar a la Mignonne

Ingredients

• two tablespoonfuls of best salad oil
• one tablespoonful of strained lemon juice
• the contents of a small pot of caviar
• six small rich-coloured ripe tomatoes
• another tomato if needed
• a hard-boiled egg
• a little coralline pepper
• minced parsley

Method

1. 1

   Stir together salad oil, lemon juice, and caviar.

2. 2

   Cut the tops off the tomatoes and remove the pulp.

3. 3

   Season the insides with lemon juice, salad oil, and coralline pepper.

4. 4

   Stand on ice.

5. 5

   Chop the pulp, mix with diced egg and fill the tomatoes, topping with a prawn or anchovy.

6. 6

   Dust with coralline pepper and parsley, and serve.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.

Caviar a la Mignonne. — Stir together in a basin two tablespoonfuls of best salad oil, one table- spoonful of strained lemon juice, and the contents of a small pot of caviar ; cut a slice off six small rich-coloured ripe tomatoes, and remove all the pulp with a spoon; season the insides of these tomatoes with lemon juice, salad oil, and a httle coralline pepper, and stand them on ice till wanted. Mean- while chop up the pulp, adding another tomato if 48 SALADS, SANDWICHES, &c. needed, with a hard-boiled egg cut into dice, and mix this carefully with the caviar, &c., and fill up the tomatoes with the mixture, piling it up well in the centre, and laying either a shelled and seasoned prawn or a well washed and boned anchovy fillet, curled up, on the top of all ; dust with coralline pepper and minced parsley

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