Caviare au Beurre
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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 Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 80. The excerpt below is the record exactly as published.
lemon Cayenne. Mode. — Beat up the eggs well, then mix with the oysters and their liquor, squeeze half a lemon and add a little cayenne ; butter some dariole tins, put about four or Savouries, five oysters in each with the egg ; steam for five or six minutes, and turn out on buttered toast. 473— COD'S EOE CEEAM. 1 tin cod's roes (soft) J cupful rich cream (or Juice of a lemon good white sauce) Cayenne and an egg. Mode. — Put the cod's roe in a basin ; remove all skin and sinews, mix with the cream or white sauce, juice of a lemon and cayenne ; when it is well mixed, beat up the egg and add ; put into a saucepan and stir over the fire until hot. Serve on hot buttered toast. 474— OAVIAHE SANDWICHES. Eussian caviare (small pot) 1 onion Tablespoonful of oil Cayenne. Mode. — Mix the caviare in a basin with the lemon juice, oil and cayenne, until it looks like a cream ; cut the bread and butter very thin, and spread the caviare on rather thickly ; place another piece of bread on and press it together and serve. 475— CAYIAEE ON TOAST. 1 small pot Eussian caviare Lemon, cayenne and toast. Mode. — Mix the caviare with the juice of the lemon and a little cayenne until it has a creamy look, then spread on hot toast and serve at once. 476— CAYIAEE AU BEUEEE. Caviare 1 oz. butter
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