Home › Savouries and Hors d'Oeuvre › Half a Lemon (Quarter of a teaspoonful)

Half a Lemon (Quarter of a teaspoonful)

Quarter of a teaspoonful of Shalots.

A pinch of Cayenne.

Clarified Butter for frying.

Parsley for garnishing.

Cut out eight round pieces of bread about an inch in diameter and half an inch thick; scoop out the centre sufficiently hollow to receive a dessertspoonful of caviare.

Mix the caviare carefully with a teaspoonful of chopped shalots, a squeeze of lemon, and a pinch of cayenne; fry the croûtes in hot butter a nice light colour, drain well on a cloth; when cold, fill up with the prepared caviare. Dish up. Garnish with sprigs of parsley, and serve.

Be careful never to touch caviare with a knife or any metal spoon, as it injures the flavour.