BARILS D'OEUFS A LA MOSCOVITE




4 hard-boiled eggs, caviar or salmon roe, salt and black pepper freshly ground, 4 artichoke bottoms, jelly.

Peel the eggs, cut the 2 ends with a knife previously dipped in water hot. 

Carefully remove the yolks, being careful not to tear the whites.

Fill the whites with caviar or salmon eggs: place the barrels on bases white artichokes seasoned with lemon and oil.

 Serve on a bed of chopped jelly,


 

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