Caviar spread on lightly toasted, buttered French bread and garnished with lemon without peel and seeds and a little endive. From Erken's Stor kokebok (1949), p. 682.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)
The book calls this «genuine» caviar and shows how it is garnished on lightly toasted French bread.
Spread the caviar
Spread the caviar over lightly toasted, buttered French bread.
Garnish
Garnish with a star or half-moon of lemon without peel and seeds. Put very little endive on one side.
The original gives no quantities. The title «Kaviar, ekte» is put in natural word order.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!