Caviare Eggs

Ingredients

• eggs
• caviare
• lemon juice
• butter

Method

1. 1

   Boil eggs hard, peel, and cut in halves lengthways.

2. 2

   Take out yolks and mix with caviare, lemon juice, and pepper.

3. 3

   Fill the half-whites with this mixture and beat butter to a cream to place around the caviare.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.

lemon-juice to taste, and, if necessaiy, a little additional pepper and salt. Eat alone or with cold meats, birds, etc. 486. — Artichoke Salads. Have ready the under parts of some cooked French artichokes (those preserved as “ fonds d’artichauds ”■ SUNDRIES. 195 are good for the purpose). Dip each in a cold ravigote sauce. Have some cold cooked vegetables, the greater variety the better; dress them with a cold ravigote sauce. Fill each artichoke with this, and serve them alone, or as a garnish with cold meats, cold birds, or cold cutlets. Fonds d’artichauds can be procured in tins ; the “ fonds ” vary in size. 487. — French Bean and Tomato Salad. Have some cold cooked French beans ; dress them with oil, vinegar, pepper, and salt ; place them on a dish. Have some sliced raw tomatoes ; dip each slice in oil, vinegar, pepper and salt. Place the sliced tomatoes carefully on the top of the beans. N.B. — The French beans can be served alone, and the tomatoes alone, if preferred. 488. — White Cabbage Salad. Boil a cabbage ; when cold break it up, and dress it with oil, vinegai’, pepper, and salt, or with a cold ravigote sauce. 489. — Cauliflower Salad. Boil a cauliflower ; when cold divide it into branches, dip each branch into a cold ravigote sauce. 196 WHOLESOME COOKERY. and place them in the salad bowl ; pour the remainder of the sauce over. Try not to break up the cauli- flower too much in doing this. 490. — Leek Salad. Boil some leeks ; drain them ; and when quite cold dress them with oil, vinegar, pepper, and salt, or with a cold ravigote, a sharp sauce, or a mayonnaise. 491. — Lentil Salad. Wash the lentils, throw them into cold water, and boil them for 2 hours (must be cooked thoroughly, and yet not broken) ; drain them, and when they are quite cold dress them with salt, pepper, oil, vinegar, a little chopped parsley, and chopped pickles. This recipe is for the best French lentils. 492. — Haricot Bean Salad. Soak the beans in cold water for 3 hours, then put them in cold water, and boil them for 3 hours. Drain them, and, when cold, dress them like the lentil salad. Either red or white beans can be used, but the small flageolet is the best. Old beans might require longer cooking. 493. — Celery Salad. Cut some raw celery into thin slices about 1 inch long ; boil some eggs hard ; remove the yolks, and S UNI) HIES. 197 cut tlie whites into the same shaj)e and size as the celery ; have as nearly as possible an equal quantity of each. Mix together and dress with a cold ravigote or mayonnaise sauce. Spread a little of the sauce over the top ; pass the yolks of eggs through a wire sieve or colander, and sprinkle them over the top j also sprinkle a few capers. 494. — Chicken and Celery Salad (American). Cut some raw celery into ihin slices about 1 inch lonaf ; cut some cold boiled chicken into slices about the same length and thickness. Mix chicken and celery together with a mayonnaise, or cold ravigote sauce, or sharp sauce ; press this into a mould and turn it out, decorate the top with some chopped beet- root or capers, chopped gherkins, or slices of hard- boiled egg. 495. — Colbert Stuffing. Chop up 6 mushrooms ; 4 chives ; add 1 dessert- spoonful of chopped parsley, add pepper and salt to taste, stew for at least half an hour in about half an ounce to 1 ounce of butter. Must form a paste. Use for stuffing vegetables, birds, fish. If you cannot get chives, use a couple of shallots or 1 small onion. 198 WHOLESOME COOKERY. 496. — Tomato Stuflmg. Proceed as above, but substitute 3 good-sized tomatoes for tbe mushrooms. 497. — Stuffed Olives. Eemove tbe stones from some French olives with- out breaking the olive in pieces. (The way to do this is to peel round the stone as if you were peeling the whole of an orange in one piece.) Prepare some anchovy butter from recipe 122 ; fill the olive with this mixture ; then pour some olive oil over the olives ; let them stand for a .short time before serving them ; serve instead or as well as cheese, or before the soup. Allow from 4 to 6 olives for each person. 498. — Anchovy Eggs. Boil some eggs hard; peel and cut each egg in half (straighten the ends so that each half can stand firm on the dish) ; take out the yolk, and to each half- yolk pound up half a boned anchovy, and sufficient cream and butter to mix it into a smooth paste. Fill each half-white with the mixture, and serve the eggs alone before the soup, or with a lettuce salad, dressed with mayonnaise sauce. 4 eggs are sufficient for 6 persons. SUNDBISS. 199 499. — Caviare Eggs. Boil some eggs hard ; peel them, and cut them in halves lengthways j take out the yolks, and mix them with some caviare and lemon-juice, and pepper to taste; fill the empty half- white with this prepared caviare. Beat some butter

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