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Leave in the ice-box until ready to serve. / Caviar in Celery a la Octavius

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Caviar en Celeri a V Octavius Select even tender celery knobs, peel them and cut them so they all stand evenly and scoop them out leaving room for the caviar. Stand them in a saucepan with sufficient
  • • None a piece of butter in each, sprinkle with pepper and put in the oven with some of the stock and braise them for about ten minutes, bast¬ ing them. Take them out, put them on a broiler and glaze with th

Instructions

Step 1. biscuit cutter. Spread with the butter, and cook the artichokes

Step 2. in some water with lemon juice, pepper, and salt. Leave stand in

Step 3. the juice until cold. When cold, cut the slices from underneath

Step 4. each artichoke to make them lower and stand firmer. Chop the cut-off part fine and spread it on the bread. Fill the caviar in the

Step 5. artichokes. Decorate with stirred butter on the top of the caviar

Step 6. and all around the sandwich through a small tube. Arrange on a

Step 7. platter in the form of a ring and garnish with parsley.