Caviar russe a V Yvonne

Step 1. Select even-sized lettuce leaves, one for each person. Stir the butter to a cream and spread the bread with the butter. Cut the

Step 2. bread out with a medium patty cutter. Spread each sandwich

Step 3. with a little caviar and put a lettuce leaf on each, peel and slice

Step 4. the tomatoes evenly. Cut the center out of the sliced tomatoes. Fill the center with caviar, and make leaves of the stirred butter

Step 5. around on the tomato slices. Arrange in the form of a ring on a

Step 6. platter and put the heart of the lettuce in the center. Just before

Step 7. serving sprinkle some French dressing over the lettuce. This can also be served as a salad. Caviar Sandwiches a la Cokunita Sandwiches de Caviar a la Cokunita

Step 8. Six slices of bread, two tablespoons of butter, one glass of

Step 9. caviar, a cup and a half of whipped cream, five tablespoons of

Step 10. dissolved Cox’s gelatine, truffles for decoration, cayenne pepper and salt.

Step 11. leaf on chopped ice; glaze them with aspic and decorate along the

Step 12. mould a branch with fine cut strips of truffles; drip some aspic on

Step 13. the decoration before filling. Add two spoons of gelatine to half

Step 14. the amount of cream, color it with finely chopped parsley and line the moulds with the green cream. Add to the rest of the

Step 15. cream three tablespoons of the gelatine, pepper, salt, and two

Step 16. teaspoons of caviar. Leave on ice until ready to serve. Butter sliced bread, spread with caviar; dip the moulds in warm water,

Step 17. turn out on the sandwiches and trim the bread neatly all

Step 18. around. Arrange them on a platter in the form of a ring and garnish with parsley in center.