Caviar Served in Eggs
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 1. The excerpt below is the record exactly as published.
Caviarr Served in Eggs. Cut off both the ends of 6 hard boiled eggs and then cut the eggs transversely in two. Remove the yolks and pound them with an equal amount of butter
Cook this with the app: pantry check, scaling, and the assistant.