Caviare

The best caviare comes from the northern part of Europe. It is composed of sturgeon's roe preserved in salt, pepper, and onions, and then left to ferment. It is a very heavy article of food and difficult to digest. When the caviare is too hard, it can be softened by working it with olive oil and lemon juice. Lay it on a side dish with slices of lemon around; the caviare can also be garnished with finely chopped raw onions.