1900 Paris

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< A luscious dish serving plenty of first class Russian caviar beluga. The fashion of the times called for additional mimosa-style egg and chopped onion. It could be called la Belle É poque.>
100 g caviar (beluga)
1/2 onion
1 boiled egg
2 lemons

 BLINI:
    150 g flour
    some cream
    2 eggs
    250 cc milk
    10 g yeast
    pinch of salt
  1. Chop onions and soak well in water.
  2. Separate white and yolk from boiled egg, and strain each.
  3. Cut lemons for decoration.
  4. Make blini as follows. First, mix a bit of flour with some milk and yeast, and let rise. Then add rest of flour, milk, egg yolks and mix. Add cream. Beat egg whites to a meringue. Combine everything, let lie for some time, cook in 4-5 cm circles. Keep warm until serving.
  5. Dish caviar, onions, egg, and lemon onto plate. Garnish blini. Serve.