1. Sprinkle caviar in the bottom of a lightly oiled ring mold.
2. Peel and slice cucumbers.
3. Add 3/4 cups water and white wine vinegar each.
4. Cook slowly until tender.
5. Force the cucumber mixture through a fine sieve to make a smooth puree.
6. Add gelatin soaked in 3/4 cup cold water, a few drops of onion juice, 1 generous tablespoon of white wine, a few grains of cayenne and salt and pepper to taste.
7. Add a little vegetable coloring, strain and pour into the mold over the caviar.
8. Cool then chill until the gelatin is set.
9. Unmold the aspic on a serving dish.
10. Fill the center with chopped hard-cooked eggs mixed with chopped raw onion.
11. Garnish with mayonnaise forced through a pastry bag with a fancy tube

Ingredients required:

• Caviar.
• Oil.
• 3 large cucumbers.
• Water.
• 1 1/2 envelopes gelatin.
• White wine.
• Onion juice.
• Cayenne.
• Salt.
• Pepper.
• Green vegetable coloring.
• Hard-cooked eggs, chopped.
• Raw onion, chopped.
• Mayonnaise.

1. Sift the cup of flour and the salt into a bowl

2. Make a well in the center and add the salad oil, water and the egg yolk

3. Mix the ingredients quickly but thoroughly

4. Cover the bowl and let it stand in a warm place for about 4 hours

5. Fold in the egg white

6. Dip the fish into the batter and drain off any surplus

7. Fry the fish in hot deep oil at a temperature of about 380F (190C)

8. Drain the fish on absorbent paper and serve with any desired sauce

List of ingredients required:

1 cup flour
A pinch of salt
1 teaspoon salad oil
3/4 cup water
1 egg yolk
1 egg white, stiffly beaten
Fish