2 ounces of Beluga Malossol caviar; well 8 Blinis 1 cup of Sour cream 1 cup of Cornichons 4 Hard-cooked egg yolks 2 Hard-cooked egg whites 2 tablespoons of Capers 1/4 cup of Chopped Belgian onions BLINIS 1 cup of Buckwheat flour 1/8 teaspoon of Baking soda 1/4 teaspoon of salt 1/4 teaspoon of Baking powder 1/8 teaspoon of White pepper 1 Egg; beaten 1/2 cup of 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 well-chilled Stolichnaya vodka. The vodka can be put in the freezer until chilled. Serving Size: 4
L ENTRECOTE STEMMONS FREEWAY NORTH; DALLAS VODKA;STOLICHNAYA From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
