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Caviare Sandwich Rolls

Instructions

To each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice, and mix together thoroughly. Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks. The bread should not be more than twelve hours old. If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one; keep in this fashion until ready for use.

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Source

Salads, Sandwiches, and Chafing-Dish Dainties (1909).


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