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WHITE CAVIAR

(Appetizers) - (The International Jewish Cook Book)







Take roe of any fish, remove skin, salt; set aside over night. Next day
beat roe apart, pour boiling water over it and stir; when roe is white,
pour off the water and let drain; then put in pan with two tablespoons
of oil and salt, pepper, a little vinegar, and mix well. Let stand a few
days before using.
This caviar may be substituted in all recipes for the Russian caviar or
domestic caviar may be procured in some shops.











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