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Houchees an Caviar
From The new century cookery book, 1901
Serves 6
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 The new century cookery book (1901) by Charles Herman Senn, page 493. The excerpt below is the record exactly as published.
Houchees an Caviar. — Prepare six very small puff-paste patty-cases ( houchees ). They must be very small. Remove the lid, scoop out carefully the centre portion, and keep hot. Peel and chop a shallot very finely and put it in a saucepan with half an ounce of butter, stir over the fire long enough to slightly warm the shallot, put in the contents of a small pot of ‘ hygienic caviar,’ stir gently with a wooden spoon, add two tablespoonfuls of tomato sauce (well reduced) and a few drops of lemon -juic
Cook this with the app: pantry check, scaling, and the assistant.