Caviar with Prawns from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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...
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Cooking tools:
- Cookie cutter
- Skillet
- Stove
Ingredients
- shreds of french gherkin
- caviar
- prawn
- boiling fat
- clarified butter
- bread
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