Separate the eggs and
put the yolks into separate egg cups. Cut onions into
slices, and lemon into sections. Cut bread slices into
rounds approximately 2 1/2 inches in diameter.
Garnish the dishes with a lemon section and parsley on
two sides. Immediately before serving, fry the rounds
of bread in a pan with butter. Put them on the dishes
and cover them with caviar. Place an egg yolk inside an
onion ring on the top.
Recipe taken from Norwegian Home Cooking by
Rikke and Nils Lie published and sold by Hedmarksmuseet,
2300 Hamar, Norway.
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