364—Natives with Caviare

This is a typically luxurious hors-d’œuvre. Cook some little tartlet crusts for hors-d’œuvre (No. 387, Tartlets and Barquettes). When about to dish up, garnish these with a tablespoonful of fine, fresh caviare; make a hollow in the latter and place therein a fine Whitstable oyster (cleared of its beard), seasoned with a little powdered pepper and a drop of lemon-juice.