Caviare and Blinis

Ingredients

• one oz. of yeast
• one Ib. of sifted flour
• one pint of lukewarm milk
• one-half Ib. of flour
• the yolks of four eggs
• a pinch of salt
• one-half pint of tepid milk
• the whites of four eggs

Method

1. 1

   Make a thin paste with yeast and flour diluted with lukewarm milk.

2. 2

   Leave to ferment for two hours, then add more flour, egg yolks, salt, and tepid milk.

3. 3

   Mix without letting it thicken, then fold in whisked egg whites.

4. 4

   Let ferment for half an hour, then cook quickly in little omelet-pans and serve hot.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 89. The excerpt below is the record exactly as published.

CAVIARE AND BLINIS Caviare is undoubtedly the richest and most delicate of hors-d’ceuvres, granted, of course, that it be of good quality and consist of large, light-coloured, and transparent particles. Its price is always high, owing to the difficulty attending its importation. It is served very simply, either in a silver tim- bale or in its original receptacle, surrounded with ice, and accompanied by a dish of Blinis, whereof the preparation is as follows :— Make a thin paste with one oz. of yeast and one Ib. of sifted flour diluted with one pint of lukewarm milk. Leave this paste to ferment for two hours in a lukewarm atmosphere, and then add thereto one-half Ib. of flour, the yolks of four eggs, a pinch of salt, one-half pint of tepid milk; mix the whole without letting it acquire any body, and finally add the whites of four eggs

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