Caviar

Caviar

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From
Encyclopedia of Food and Cookery

The salted roe of the sturgeon, which is considered a great delicacy. The caviar from Russia, and from the Beluga sturgeon in particular, is thought by many people to be the finest. Caviar varies in colour from grey to shiny, jet black, and in size from tiny eggs the size of a pin head to eggs the size of seed pearls. Iced Champagne or vodka usually accompanies caviar.

Ways to serve caviar:

• Well chilled, with small, neat triangles of hot toast, fresh unsalted butter and thin slices of lemon.

• In a dish surrounded with crushed ice, accompanied by melba toast, finely chopped onion, sour cream and freshly ground black pepper.

• Accompanied by very finely chopped egg white and egg yolk, with hot toast.

• Spread savoury butters on canapés and top with caviar.

• As an accompaniment to blinis, which are small buckwheat pancakes made with yeast.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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