Recipe - Caviar Beluga Malossol

2 ounce Beluga Malossol caviar; well
chilled
8 Blinis
1 cup Sour cream
1 cup Cornichons
4 Hardcooked egg yolks;
chopped
2 Hardcooked egg whites;
chopped
2 tablespoon Capers
One fourth cup Chopped Belgian onions

BLINIS
1 cup Buckwheat flour
1/8 teaspoon Baking soda
One fourth teaspoon Salt
One fourth teaspoon Baking powder
1/8 teaspoon White pepper
1 Egg; beaten
One half cup Milk

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
wellchilled 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, http://www.erols.com/hosey.