29 December 2009

Caviar: A True Delicacy


“There is more simplicity in the man who eats caviar on impulse than in the man
who eats grape-nuts on principal.”

G.K. Chesterton


Susie Boeckmann and Natalie Rebeiz-Nielsen both work in the caviar business. It wasn’t a huge leap for them to conspire on a slim book about the subject, Caviar: A True Delicacy. Caviar is in the same publishing series as Shirly Line’s book, A Passion For Oysters. It takes the same slim format with a bit of history followed buy a few recipes.

The authors, being closely associated with the trade seem to view caviar in very pure form. The recipes rend to be recipes dressed with a bit of caviar. But remember, it is the New Year so splurge.

If I had to choose between caviar and quail's eggs, I am afraid I would go with the quail's eggs. Here a combination of both.

Caviar with Quail’s Eggs

3 quail eggs
1 teaspoon finely chopped chives
1-2 tablespoons fromage frais or sour cream
pinch of ground pepper
triangles of hot toast
3 teaspoons caviar
2 thin wedges of lemon to garnish

Bring a saucepan of water to the boil. Put in the quail’s eggs into a wire basket, lower the basket into the water and boil for 2 minutes.

Drain the eggs and immediately cool them under cold running water. Drain again and gently tap the eggs all around to break the shells. Peel carefully and set aside to cool completely.

Stir the chives into the fromage frais or sour cream with a pitch of pepper. Just before serving arrange the eggs and toast triangles on individual plates. Spoon the fromage frais or sour cream mixture over the eggs to coat. Place he caviar and lemon wedges on the plate and serve.


The recipe says it serves 1. Tell me what could be lovelier than ringing in the New Year quite alone with lovely champagne and quail’s eggs and caviar.


I’m an only child – it sounds delightful to me. Go ahead and multiply the recipe for all your company if you must.

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