Skip to main content
Bread

Canapes Au Caviar

Caviar canapés are small bread rounds topped with butter, parsley, caviar, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Canapes Au Caviar

Ingredients

Directions

Prepare

  1. Fry small rounds of bread (1-1 inch in diameter) in butter until golden.

  2. Allow the bread to cool.

Assemble and serve

  1. Spread fresh butter on each round.

  2. Dust with chopped parsley.

  3. Add a thick layer of caviar on top.

  4. Sprinkle with lemon juice and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Caviar + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Caviar
Provides the salty, briny flavour and the luxurious topping that defines the canapé.
Bread
Forms a crisp, golden base that holds the toppings in place.
Butter
Browns the bread for crispness and adds a rich layer beneath the caviar.
Lemon juice
Adds acidity that brightens the rich butter and salty caviar.

The step that matters

Let the bread cool before spreading butter. Spreading fresh butter on warm bread melts it and makes the rounds greasy and soggy. Cooling lets the butter stay in a neat layer and keeps the bread crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes