Caviar with Eggs a la Gimo

Ingredients

• One egg
• two tablespoons cream
• three tablespoons milk
• pepper
• salt
• little pinch baking powder
• one tablespoon flour

Method

1. 1

   Mix egg, milk, flour, baking powder, and, last, the cream.

2. 2

   Put the batter in a pan as when making a pancake.

3. 3

   When cooked on one side, turn over and brown on the other side, golden.

4. 4

   Turn out on a board; cut in pieces about two and one-half inches wide.

5. 5

   Spread with caviar, and roll.

6. 6

   Serve on a slice of toast that has been spread with caviar.

7. 7

   Garnish with parsley.

8. 8

   Serve before the soup.

Nutrition per serving

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 with Eggs a la Gimo, for Six Persons Caviar aux CEufs , a la Gimo Three hard-boiled eggs, one half pound caviar, two tablespoons butter, cayenne pepper, and salt. How to Make It. Add the yolks to one tablespoon butter that has been stirred to a cream; season with pepper and salt. Spread round slices of bread; decorate with small diamonds of truffles all . around and a strip of the stirred butter on the outside edge of the THE SWEDISH, FRENCH, AMERICAN COOK BOOK 21 bread. Put the white of the half eggs on each slice; fill with the fresh caviar; decorate with butter and Spanish pepper. Caviar in Glasses with Toast (Caviar en Verre aux Roties ) Garni When the caviar is fresh, it is served in a fancy glass dish on a folded napkin with a spoon on the platter. Garnish with parsley. Serve with triangular pieces of buttered toast. Caviar in Tomato Aspic ( Caviar en Aspic de Tomate ) a la Eva Have tomato aspic, nicely colored, put in a fancy mould ac¬ cording to the number of people and the amount of caviar that is going to be used for the filling. When ready to serve, dip the ring in lukewarm water and turn out on a platter on a folded napkin. Serve the caviar in the centre and garnish all around with triangular pieces of toast and parsley. Serve before the soup. Caviar Sandwich with Pimentos Sandwich au Caviar et aux Piments Slice bread and trim in pieces about three inches square; spread with plain fresh caviar, and roll. Decorate with three bands of pimentos. Garnish with parsley. Arrange on a napkin or a paper doily. Serve before the soup. Caviar ( Caviar ) 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. Serve before the soup. Caviar ( 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. Serve be¬ fore the soup. Caviar with Eggs ( Caviar aux CEufs ) a la Gimo One egg, two tablespoons cream, three tablespoons milk, pepper, salt, little pinch baking powder, one tablespoon flour

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