Caviare with Prawns
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Caviare with Prawns. Caviar aux Crevettes. Cut out some little rounds of bread, about two inches in diameter and a quarter of an inch thick, fry them till of a bright gold colour ; when cool place on each a piece of caviare and on the top a shelled prawn and shredded chervil
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