Chapter XI · Hors-d’Œuvres · No. 318
318—Caviare Toast
Make the pieces of toast round; cover with caviare butter; garnish the edges with a thread of softened butter, laid on by means of a piping-bag fitted with a grooved pipe. Put fresh caviare in the centre.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 318, p. 146. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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