2722.—CAVIARE AND PRAWNS. (Fr.—Caviar aux Ecrevisses.)
Ingredients.—1½ ozs. of caviare, 32 small prawns, capers, 1 lemon, ½ a shallot very finely-chopped, brown bread, butter, cayenne.
Method.—Prepare thin slices of brown bread and butter, cut from them 8 or 9 rounds about 1½ inches in diameter, and cover them with thin slices of lemon trimmed to the size of the croûte. Add the shallot and a few drops of lemon-juice to the caviare, season with cayenne, and stir with a wooden spoon or skewer. Pile the preparation on the croûtes; with the point of a wooden skewer hollow the centre down to the lemon, and fill the cavity with capers. Arrange 4 pickled prawns in a nearly upright equi-distant position, then serve.
Time.—1 hour. Average Cost, 2s. 6d. to 3s. Sufficient for 6 or 7 persons. Seasonable at any time.
2723.—CAVIARE BOUCHÉES. (See Caviare Patties, No. 2726.)
2724.—CAVIARE CROÛSTADES. (Fr.—Croustades au Caviar.)
Ingredients.—1 small pot of caviare, 1 dessertspoonful of lemon-juice, 1 finely-chopped shallot, stale bread, clarified butter, anchovy butter (see p. 1114).
Method.—From slices of stale bread about ½ to ¾ of an inch in thickness, cut or stamp out 9 or more rounds, ovals, or squares, 2 inches in diameter, and with a smaller cutter, or a knife, make an inner circle, oval, or square, ⅓ of an inch from the outer edge of the croûstade. Fry them carefully in clarified butter until lightly browned, then with the point of a small sharp knife lift out the inner ring, remove all moist crumbs, place them in a moderate oven to become crisp and dry, and cool before using. Add the shallot and lemon-juice to as much caviare as will be required to fill the cases, stir well with a wooden skewer, and put the preparation into the cases. Make the anchovy butter as directed, put it into a forcing-bag or paper cornet, and decorate the border of each croûstade. Serve cold.
Time.—1 hour. Average Cost, from 3s. to 3s. 6d. Sufficient for 8 or 9 persons. Seasonable at any time.
2725.—CAVIARE PANCAKES. (Fr.—Caviar de Russe aux blenis.)
Ingredients.—Pancake batter (see No. 1930), Russian caviare.
Method.—Make the pancakes as small and as thin as possible. Spread them with caviare, roll them tightly, and cut off the ends in a sharply-slanting direction. Serve as quickly as possible.
