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Petites Tranches de Caviar a la Pemoulade

Name: Petites Tranches de Caviar a la Pemoulade
Yield: 2 servings
Ingredients: twelve thin oblong slices of brown bread; two ounces of Russian caviare; a squeeze of lemon; a teaspoonful of chopped shallots; a pinch of cayenne pepper; a teaspoonful of stiff mayonnaise; one of cold bechamel sauce; one hard-boiled egg-yolk; half a teaspoonful of prepared mustard; one of concentrated tomato puree; half a teaspoonful of chopped parsley; half a teaspoonful of fennel leaves; half a teaspoonful of tarragon leaves; half a teaspoonful of shallots

From The new century cookery book, 1901

Serves 2

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

Nutrition per serving

819Calories

29 gProtein

163 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories819 kcal

Protein29 g

Carbohydrates163 g

Fiber19 g

Sugars11 g

Total Fat12 g

Saturated Fat2.6 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat4.2 g

Omega-30.1 g

Cholesterol204 mg

Sodium2365 mg

Potassium1352 mg

Calcium295 mg

Iron8.6 mg

Magnesium243 mg

Phosphorus578 mg

Zinc2.4 mg

Copper0.3 mg

Manganese3.8 mg

Vitamin D4 mcg

Vitamin C32 mg

Vitamin A157 mcg

Vitamin E3.6 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B123.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.7 mg

Folate82 mcg

Choline257 mg

Caffeine0 mg

Water262 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 85. The excerpt below is the record exactly as published.

Petites Tranches de Caviar d la Pemoulade ( Small Caviare Slices, Pemoulade Style). — Cut twelve thin oblong slices of brown bread, pare them into heart shapes, about an inch and a half long. Butter the slices slightly. Mix two ounces of Russian, caviare carefully with a squeeze of lemon, a teaspoonful of chopped shallots, and a pinch of cayenne pepper. Spread the slices rather thickly with the caviare, but do not use a knife for this purpose, as steel or metal injures the flavour of it. Have ready a teaspoonful of stiff mayon- naise, mix gently with one of cold bechamel sauce, one hard-boiled egg-yolk passed previously through a fine wire sieve, chopped parsley, fennel leaves, tarragon leaves, and shallots, half a teaspoonful of each, also half a teaspoonful of prepared mustard, and one of concentrated tomato puree

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