Caviare Toast
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Caviare is often served after oysters and soup.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 138. The excerpt below is the record exactly as published.
CAVIARE TOAST. Use the best Russian caviare, if it is obtainable • an Ameri- can or German caviare is sometimes good, and less expensive than the Russian. The best caviare, when freshly made, 244 PRACTICAL AMERICAN COOKERY. somewhat resembles oysters in taste ; but the flavor of other sorts is indescribable. A mock-caviare can be made by boning half a dozen anchovies, and pounding them to a paste with a clove of garlic. Caviare is served with lemon- juice ; or with salt, pepper, vinegar, and a little oil, mixed like a salad-dressing. After it is seasoned it is spread lightly upon delicate slices of toast ; or it may be eaten with brown bread cut thin and buttered very slightly
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Cook this with the app: pantry check, scaling, and the assistant.