Caviar with Prawns

Caviar aux Crevettes


Cut out by means of a plain cutter some little rounds of stale bread about the size of a crown piece and a quarter of an inch thick; fry them in clarified butter or boiling fat till a golden colour, then put them to get cool, and when cold place on each three or four pieces of caviar the size of a Spanish nut, and place between each of these a prawn and a few shreds of French gherkin; dish up on a dish-paper or napkin, and serve for a hors-d’œuvre or savoury, one to each person.