Oyster Profiteroles with Caviar

Name: Oyster Profiteroles with Caviar
Ingredients: some very fresh and small brioche rolls or tiny choux; some good fresh Astrakan caviar; seasoned with lemon juice; a very little salad oil; a bearded oyster

From Salads, sandwiches, and savouries, 1901

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 32. The excerpt below is the record exactly as published.

Oyster Profiteroles with Caviar. — Have ready some very fresh and small brioche rolls or tiny choux, make an incision in the side of each, put in some good fresh Astrakan caviar (the grey-green, large- seeded kind is best), seasoned with lemon juice and a very little salad oil ; next put in a bearded oyster

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