Ingredients: 2 teaspoons butter (unsalted) 6 pastry shells About 10-12 ounces of beluga caviar 6 raw oysters, shucked Freshly ground pepper to taste Freshly squeezed lemon to taste French bread, sliced thinly (and toasted lightly if you prefer)
Directions:Lightly butter the pastry shells and fill with caviar. Make a hollow in the center of each and place an oyster inside. Sprinkle oyster with pepper and a bit of lemon juice. Serve immediately with chilled champagne and the French bread with butter on the side. http://www.russianfoods.com |