Caviare Cream
From A guide to modern cookery, 1909
Serves 1
This cream can replace butters in hors-d'oeuvres.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 86. The excerpt below is the record exactly as published.
CAVIARE CREAM Pound four oz. of preserved caviare and add thereto, little by little, two tablespoonfuls of fresh cream and two oz. of softened butter. Rub through a fine sieve, and finish the pre- paration by an addition of three tablespoonfuls of whisked cream
Cook this with the app: pantry check, scaling, and the assistant.