Iced Caviar a la New York

Ingredients

• Select a piece of ice according to the number of guests
• Put a small mould, filled with hot water, in the centre of the ice
• Take a clean cloth and keep wiping the water away
• Put an iron poker in the fire and scallop the ice

Method

1. 1

   Select a piece of ice according to the number of guests.

2. 2

   Put a small mould, filled with hot water, in the centre of the ice.

3. 3

   Take a clean cloth and keep wiping the water away, otherwise it will make lines in the ice.

4. 4

   Continue this until the hole is sufficiently large to hold the required amount of caviar.

5. 5

   Put an iron poker in the fire and scallop the ice all around according to taste.

6. 6

   Leave in the icebox and when ready to serve, put the block of ice on a platter on a folded napkin.

7. 7

   Put at the bottom in the hole a thin slice of toast, and on the top of that fill with the fresh caviar.

8. 8

   Have ready buttered triangular pieces of toast, and serve on the napkin all around the ice.

9. 9

   Garnish with parsley.

10. 10

    Leave a spoon on the caviar for each person to help himself with.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 29. The excerpt below is the record exactly as published.

Select a piece of ice according to the number of guests. Put a small mould, filled with hot water, in the centre of the ice. Take a clean cloth and keep wiping the water away, otherwise it will make lines in the ice. Continue this until the hole is sufficiently large to hold the required amount of caviar. Put an iron poker in the fire and scallop the ice

Cook this with the app: pantry check, scaling, and the assistant.