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caviar Omelet


This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Caviar Omelet. Soak caviar in luke-warm water for half an hour, throw away the water and grind up the caviar well in a mortar; if there is half a pound of caviar, put in a beaker of water, pepper, saffron and the ingredients listed for the Pike [Recipe 183?], in that same way.

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