| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Omani |
Romanian, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Prepared roe |
| 1 |
pt |
Oil |
|
|
Pepper, to taste |
|
|
Lemon juice, to taste |
|
|
Large onion, grated |
| 2 |
x |
Slices white bread,soaked |
|
|
Salt |
INSTRUCTIONS
Clean fresh Carp roe(eggs) of all membrane and salt well. Place in enamel
or porcelain bowl and cover, keep in basement or cool place for 2 to 3
days, or until roe acquires an orange color. Place in a mixer and beat
well, adding oil a little at a time, until it is all absorbed. Soak bread
in milk. Add soaked bread, onion, lemon juice, pepper and continue beating
until light and fluffy. Keep refrigerated. Serve on crackers or thin rye
bread. This is like a poor-man's caviar, though I prefer salmon eggs to
carp. And yes, crap is the romanian word for carp!
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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