Caviare Toasts
From Culinary jottings, 1885
Many prefer the cold method.
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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 233. The excerpt below is the record exactly as published.
are six or eight neatly shaped slices of fried ^ , , bread. Take from a tin of caviare Cavia.re toasts. t • . -, enough roe to cover each piece nicely. Choose a small sauce-pan, melt an ounce of butter in it, stir in the caviare, dust it well with Nepaul pepper, and add the juice of a lime
Cook this with the app: pantry check, scaling, and the assistant.