Caviare Toast
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 224. The excerpt below is the record exactly as published.
Caviare Toast. Make the pieces of toast round; cover with caviare butter, garnish the edges with a thread of softened butter laid on by means of a piping-bag fitted with a grooved pipe. Put fresh caviare
Cook this with the app: pantry check, scaling, and the assistant.