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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Domestic Caviar for Two

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Crushed ice as needed as needed

Method

Procedure

Plating

  1. Place the doily on a 14-in. (35-cm) round tray.
  2. Fill a 5-in. (12-cm) diameter bowl or shrimp cocktail chiller with crushed ice.

    • If the caviar is in a 2-fl oz (60-mL) jar, use the jar to make a depression in the center of the ice, then remove the jar.

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