Caviare is the richest and most delicate of hors-d'oeuvre. It is served very simply, either in a silver timbale or on its original receptacle, surrounded with ice, and accompanied by a dish of Blinis, the preparation of which is as follows: -

Make a thin paste with one ounce of yeast and one pound of sifted flour diluted with one pint of lukewarm milk. Leave to ferment for two hours in a lukewarm atmosphere, and then add one-half pound of flour, the yolks of four eggs, a pinch of salt, one-half pint of tepid milk; mix the whole without letting it acquire any body, and finally add the whites of four eggs, whisked. Allow to ferment for half an hour, and, when about to serve, cook the Blinis quickly, after the manner of pancakes, in special little omelette-pans. Dish up very hot on a napkin.

If unable to procure fresh caviare, the pressed and salted kind may be used for hors-d'oeuvres. Some cooks serve finely-chopped shallot with fresh caviare; a worse practice could not be imagined. Fresh caviare does not need any condiment.