Home › Savouries and Hors d'Oeuvre › Made Mustard

Made Mustard

Cut twelve slices of thin brown. bread and butter, stamp them out with a heart-shaped cutter about one and a half inches long. Mix a few drops of lemon juice with the caviare, using a wooden spoon (one of the flat ones is the best), add a teaspoonful of chopped shalot and a little cayenne. Mix a teaspoonful of mayonnaise and one of cold Béchamel sauce together, stir in the yolk of hard-boiled egg previously rubbed through a sieve, and half a teaspoonful each of chopped parsley, fennel, tarragon, and shalot, also the same quantity of mustard and thick tomato purée; work all this thoroughly well together. Spread the caviare on the pieces of bread and butter, and with a paper cornet ornament these slices with this mixture. Dish up on small round dishes, and place in the cool until wanted.