Groutes au Caviar
From Salads, sandwiches, and savouries, 1901
Use fresh caviar for best results.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Groutes au Caviar. — Fry some small round croutes, and whilst hot dust with minced chives and coralline pepper, then when cold pile up with caviar pre- viously mixed with a few drops of good oil, lemon juice
Cook this with the app: pantry check, scaling, and the assistant.