Caviar beluga malossol
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Beluga Malossol caviar; well chilled |
| 8 | Blinis | |
| 1 | cup | Sour cream |
| 1 | cup | Cornichons |
| 4 | Hard-cooked egg yolks; chopped | |
| 2 | Hard-cooked egg whites; chopped | |
| 2 | tablespoons | Capers |
| ¼ | cup | Chopped Belgian onions |
| 1 | cup | Buckwheat flour |
| ⅛ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking powder |
| ⅛ | teaspoon | White pepper |
| 1 | Egg; beaten | |
| ½ | cup | Milk |
Directions
BLINIS
Serve caviar in a glass bowl centered on a silver relish tray, surrounded by the Blinis and chilled condiments. Each person receives a small plate and serves himself Blinis and caviar and condiments of his choosing.
BLINIS: Preheat a pancake griddle. Mix the dry ingredients(from the buckwheat flour down) together. Blend in the egg and milk. Ladle onto the hot pancake griddle and cook, turning once, until done. The finished blini should be about 4 inches in diameter. Serve with small glasses of well-chilled Stolichnaya vodka. The vodka can be put in the freezer until chilled.
L 'ENTRECOTE
STEMMONS FREEWAY NORTH; DALLAS
VODKA;STOLICHNAYA
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .