While the Christmas goose finishes cooking, thoughts turn to New Year's Eve.
I recall seeing a method of perking up supermarket caviar on this board, think it involved rinsing, draining, and tossing with lemon juice.
I am thinking of making the caviar pie recipe in the January Gourmet (not a bad issue, for once) for which I thought the freshened caviar would be ideal as topping.
Wondered if anyone could be so kind as to repost the details, or link to the previous post?
Tried control f search, nothing came up.
Thanks very much in advance.