Chapter XI · Hors-d’Œuvres · No. 282
282—Caviare Butter
Pound three oz. of pressed caviare with four oz. of butter, and rub through a fine sieve.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 282, p. 139. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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