Huttree au Caviar
From Salads, sandwiches, and savouries, 1901
This dish is elegant and suitable for special occasions.
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.
Huttree au Caviar. — Stamp out rounds of Hovis bread (or use if preferred fried croutes), place on each a slice of tomato, then a little heap of caviar, and on this a bearded oyster ; season with lemon juice and coralline pepper
Cook this with the app: pantry check, scaling, and the assistant.