vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caviar a V Andalouse
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 494. The excerpt below is the record exactly as published.
Caviar a V Andalouse. — Select eight even-sized small onions, peel them and cook for ten minutes in salted water, drain them, and when cool cut or scoop out the centre portion of each. Fill the openings with a mixture of hygienic or Astrachan caviare mixed with a yolk of egg, a tablespoonful of soft bread-crumbs, a small piece of butter, and a pinch of black pepper
Cook this with the app: pantry check, scaling, and the assistant.