A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Foie Gras Recipes: Foie Gras Ice Cream

This foie gras ice cream, made with slow baked foie gras, Sauternes wine, sugar, egg yolks, butter and cream  is extremely rich and satisfying.  Serve this decadent ice cream for dessert presented  in a bowl with toasted macadamia nuts and bittersweet chocolate shavings, make a foie gras ice cream sandwich with two soft gingerbread cookies, or serve with crepes, caramel sauce and fleur de sel.

foie gras ice cream

Foie gras ice cream, like foie gas itself, can be successfully paired with a multitude of ingredients, particularly if the foie gras ice cream is prepared using savory ingredients such as veal or duck stock, herbs. and just a hint of sugar.  Since this recipe is for a sweet foie gras ice cream, there may be less applications for pairing this with savory foods; however there are certainly options worth exploring.  We served a small scoop of the foie gras ice cream on top of a piece of seared foie gras, a drizzle of thick, aged balsamic vinegar (Traditional Balsamic Vinegar, Reggio Emilia, Gold Label), pine nuts, and a fresh thyme garnish.  This combination of sweet and savory makes a perfect first course.

Foie Gras Ice Cream with Seared Foie Gras

Foie Gras Ice Cream


1 lb foie gras cubes, or grade A foie gras cut into pieces, veins removed

1/2 cup Sauternes wine

1 cup sugar

5 large egg yolks, lightly beaten

4 ounces unsalted butter, cut into small pieces

1 1/2 cups heavy cream


Place the piece of foie gras in a baking dish and bake at 275 degrees for about 15 minutes or until the foie gras is just set inside.  Cut a piece in half to test for doneness.  Meanwhile, mix the Sauternes and sugar in the top of a double boiler.  When the mixture is warm and the sugar is dissolved, whisk in the egg yolks. Whisk continuously for about 10 minutes until the mixture is light yellow and thick.  Transfer this mixture to a food processor.  While the food processor is on, add the cooked foie gras pieces (save the rendered fat for another use) and blend until smooth.  Add the pieces of butter, little by little,  incorporating after each addition, then add the cream slowly.  As soon as the cream is incorporated, stop the food processor.  Let the mixture cool to room temperature, then chill in the refrigerator for about 30 minutes. Transfer the foie gras mixture to an ice cream machine and let the machine run until the foie gras ice cream is thick and frozen.

Makes about 6 cups


White Truffle Oil Uses Seem Endless…

It seems almost everything I prepare can be enhanced with white truffle oil. Some of my favorite white truffle oil uses include drizzling white truffle oil on salads–especially those containing hearty vegetables such as beets, leeks, asparagus, tomatoes and mushrooms–drizzling it on grilled or sautéed vegetables, drizzling on bread, pizza or popcorn, and adding it to pasta, risotto or potato based dishes.

Uses for truffle oil are almost the same for white truffle oil and black truffle oil. It’s really just a matter of personal taste and preference. White truffle oil is generally more subtle in flavor and won’t overwhelm the other ingredients unless too much is used. The rule with all truffle oil is that a little goes a long way. In general, white truffle oil is best drizzled over prepared food just prior to serving. In some cases it is added to sauces at the last minute, and sometimes in relatively large amounts.  For example, our recipe for foie gras hollandaise calls for one tablespoon of white truffle oil.

It’s also important to note that while white truffle oil uses may seem endless, truffle oil is never used for cooking. When heat is directly applied to truffle oil, the truffle flavor becomes almost unnoticeable.

I am frequently asked, “what is the best white truffle oil?” There are many brands of white truffle oil on the market and they are definitely not all equal. Urbani truffle oil has a robust taste and aroma and is widely regarded as a high quality product. Compared back-to-back, da Rosario truffle oil is more mild in both flavor and fragrance. Da Rosario offers the added advantage of being 100% organic. The white truffles used to flavor the truffle oil are harvested from an organic farm in Italy, so if organic truffle oil appeals to you, da Rosario truffle oil is the one to choose. Additionally, da Rosario truffle oil is flavored with real truffles.

Truffle oil is frequently flavored by natural or chemical ingredients which are not actually truffles. It is a challenge to produce “real truffle oil” because the real truffle flavor is short lived, and most consumers want a product with at least six months shelf life. Truffle oil infused with real truffles usually has a more mild flavor, and many people want the stronger truffle taste and aroma which can be achieved with artificial or natural flavoring.

Beets with white truffle oil and aged balsamic vinegar



Fatty Goose Liver Pate (Almost Goose Foie Gras Pate)

This mousse-like goose liver pate is made with fatty goose liver or extra fatty goose liver.  Neither product is goose foie gras.  They are somewhere in between a standard goose liver and goose foie gras.  The liver is harvested in the fall, just after the free-range geese have devoured extra quantities of food, as they naturally do in preparation for migration.  The goose liver is enlarged, more buttery and lighter colored than an average goose liver would be at another time of the year.  The size of each fatty goose liver is about two to five ounces–much smaller than a goose foie gras liver would be.

There are two grades of fatty goose liver, one which is more buttery than the other and closer to goose foie gras (extra fatty goose liver).  Either of these products can be used in this recipe with delicious results.

Fatty Goose Liver Pate: Almost Foie Gras


12 Tablespoons unsalted butter

2 shallots, minced

1/2 tart apple, minced

2 cloves garlic, minced

1/3 cup cognac or brandy

2/3 cup rich chicken, duck, or veal stock (preferably homemade)

2 sprigs thyme, stems removed

4 – 6 leaves sage

1 lb. fatty or extra fatty goose liver, cleaned of veins and fat

1/2 cup heavy whipping cream

Sea salt, to taste

3 teaspoons powdered unflavored gelatin

2 1/2 cups Concord grape juice


Turn over to 300 degrees.  Melt 2 tablespoons butter in a small skillet.  Add the minced shallots, apple and garlic and cook for about 5 – 10 minutes or until slightly golden.  Add the thyme and sage and cook for another minute.  Add the cognac or brandy and set on fire by tipping the pan toward the gas flame or by lighting with a match.  When the flame has died, add the stock.  Cook until the stock is reduced by half.

Puree the fatty goose livers and butter in a food processor.  Add the reduced stock mixture from the skillet and process.  Add the cream and process until smooth. Add salt to taste.  Strain the goose liver mixture to remove any chunks and the particles from the herbs.

Pour the strained goose liver mixture into a terrine, with inside measurements of about 11 1/2 by 3 1/4 inches.  Set the terrine in a roasting pan and fill the roasting pan with boiling water to come about 2/3 of the way up the side of the terrine.  Bake until set, about 35 minutes.

Meanwhile, in a small bowl, soak the gelatin in 1/4 cup of the grape juice (it will harden). Put the remaining juice in a medium saucepan and boil until the juice is reduced by half, about 15 minutes.  Remove the juice from the stove and stir in the hardened gelatin until the gelatin dissolves.  Gently pour the juice on top of the terrine.  If you want some of the grape gelatin inside the pate, cut a 3/4 inch line down the center of the pate, allowing the gelatin to penetrate the goose liver pate when the juice is poured on top.

Serve with salad and crusty bread.



Foie Gras Recipes: Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort

This recipe for Foie Gras and Smoked Duck Breast Salad with Pears, Hazelnuts, and Roquefort is perfect for lunch or a light dinner.  I love this combination of ingredients, but certainly substitutions can be made.  Everything I put in this salad was already in my kitchen.  Any type of pear can be used, or use apples instead.  I used Traditional Balsamic Vinegar from Reggio Emilia, Gold label on the salad.  This aged vinegar is rich and syrupy with complex flavors.

Foie Gras and Duck Breast Salad


10 – 12 ounce smoked duck breast, cubed

Two, 2-oz portions flash frozen foie gras, still frozen

1 ripe pear: D’anjou, Bosc, Bartlett, or Comice, diced

2 ounces Roquefort blue cheese, crumbled

2 tablespoons roasted hazelnuts

Red leaf lettuce or baby greens

Aged Balsamic vinegar such as Traditional Balsamic Vinegar from Reggio Emilia

Extra Virgin Olive Oil

Fleur de Sel and freshly ground pepper


Combine the smoked duck breast, pear, hazelnuts, and Roquefort cheese in a small bowl and set aside.  Line the serving plates with whole leaves of red leaf lettuce or other greens, making a bed for the duck, pear, hazelnut and Roquefort mixture.  Score both sides of the frozen foie gras and sprinkle with salt and pepper.  Place the frozen portions of foie gras in a cold, large heavy skillet and turn the heat to medium.  The foie gras will begin to sizzle and render fat.  After about 3 minutes, or when the foie gras is nicely browned, turn over and cook an additional 3 minutes on the second side.  Cook the foie gras just until the inside is set (similar to a custard) and the outside is crispy and brown.  Place the foie gras on top of the duck breast pear salad.  Drizzle the salad with olive oil and aged balsamic vinegar.  Sprinkle salad with fleur de del and pepper.  Serves 2.

Foie Gras Recipes: Red Wine-Poached Torchon of Foie Gras w/ Poached Bosc Pear and Pear-Shallot Jam

The name torchon of foie gras, or foie gras torchon style indicates that the foie gras was prepared by being wrapped in a torchon, the French word for towel, and then poached. This fabulous recipe is from Michael Ginor’s book “Foie Gras, A Passion”. Though none of the steps are difficult, plan the make this recipe three days before serving since the foie gras torchon needs to refrigerate two nights before it can be served.

Red Wine Poached Torchon of Foie Gras

Red Wine-Poached Torchon of Foie Gras w/ Poached Bosc Pear and Pear-Shallot Jam

Serves 10 as an appetizer.



1 whole lobe of foie gras, about 1/2 pounds, cleaned and thoroughly deveined, at room temperature

Coarse salt

1 tablespoon black pepper, freshly cracked

1 bottle full-bodied dry red wine

4 shallots, chopped

1 bay leaf

1 sprig thyme

Poached Pear

2 cups dry red wine

1 1/4 cups sugar

2-inch strip of lemon zest

Juice of 1/2 fresh lemon

1 bay leaf

1 clove

5 firm, ripe Bosc pears, peeled and cored, but left whole with stems intact

Pear-Shallot Jam

1 tablespoon butter

1/2 cup finely diced shallots

1/2 cup peeled and diced Bosc pear

1/2 cup red wine

2 tablespoons sugar


Black pepper, freshly cracked

Fleur de sel

Assorted baby greens



Season the foie gras with salt and pepper. Place the seasoned lobes in the terrine, without pressing them down, and set aside. In a saucepan, combine the wine, shallots, bay leaf, thyme, and cracked pepper. Bring the mixture to a boil and cook for 15 minutes. Remove the mixture from the heat and strain. Bring the mixture back to a boil and immediately pour over the foie gras. Let stand for one hour at room temperature, then refrigerate overnight.

Bring the foie gras back to room temperature.  Spread a clean towel (or cheesecloth) on a work surface and place the lobes side by side along one edge of the towel. Roll the foie gras in the towel, tightening as you go to create an even log, 2 to 2 1/2 inches in diameter. Tie the towel securely with butcher’s twine and refrigerate the torchon overnight.

Poached Pear

In a saucepan large enough to hold the 5 pears, comgbine all of the ingredients except the pears. Set over medium high heat and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the guar has dissolved. Add the pears to the simmering liquid and poach for 20 – 30 minutes until the pears are tender. Be careful not to overcook; the pears should retain their shape. Remove the saucepan from the heat and cool to room temperature. Lift the pears out of the cooking liquid with a slotted spoon and place in a bowl or storage container. Strain the liquid into a saucepan. Set over medium high heat, bring to a boil, and reduce by half, about 15 minutes. Bring this syrup back to room temperature, pour over the poached pears, cover, and refrigerate until service.

Pear-Shallot Jam

Melt the butter in a saucepan. Add the shallots and saute until translucent. Add the wine and sugar and cook until the mixture has a jam-like, syrupy consistency.

Service and Garnish

Remove the foie gras torchon from the refrigerator 15 minutes before service. Unwrap the torchon, and using a sharp knife dipped in hot water, slice the foie gras into 20 1/2 inch slices. On chilled serving plates, arrange the two slices of the foie gras torchon. Top with a pinch of cracked pepper and fleur de sel. Remove the pears from the poaching liquid. Cut the pears and half, thinly slice each half without cutting all the way through, and fan on the serving plates. Garnish with assorted baby greens and quenelles of pear-shallot jam. Dab the plates with some of the poaching liquid.


Caviar Recipes: How to Use Pressed Caviar

Pressed caviar is a paste usually made of various grades and types of caviar.  The product, which is made from the caviar eggs that break during the packing of traditional caviar, generally comes in a caviar tin.  This unique type of caviar was once popular in France and the US, but has all but disappeared from the market in the last 20 years.  Recently Jacques Pépin teamed up with California Caviar Company to develop and re-introduce this product to the market. Jacques Pépin
‘s Payusnaya (the Russian name for pressed caviar) combines the nutty flavor of California white sturgeon, the assertive full sea flavor from Paddlefish, and the creamy, rich taste of Hackleback roe.

Pressed caviar is stronger and more concentrated than whole caviar roe, is quite versatile, and is generally best incorporated into a recipe.  The product can be rolled between two sheets of plastic wrap, and then cut into strips, circles, diamonds, or other shapes and used to add flavor and to dress up canapes or other hors d’oeurvres.  It can be diced and added to tuna or salmon tartar.  Th disk of pressed caviar can be frozen and then shaved or grated over pasta, eggs, or potatoes.

When recently presented with the opportunity to try California Caviar Company’s pressed caviar,  I used some of Jacques Pépin’s recommended recipes and just modified them based on what I had on hand.

Pressed Caviar on Sweet Potato Chips

For a simple-to-prepare hors d’oeuvre, top sweet potato chips with a dollop of creme fraiche or sour cream, some minced fresh chives and a diamond of pressed caviar.  Alternatively, baby potatoes could be boiled, cut in half or sliced, then topped with the same ingredients.

Jacques Pépin suggested making an omelet with pressed caviar and sour cream. Below is the recipe I created.

Omelet with Pressed Caviar

Omelet with Pressed Caviar, Smoked Salmon and Creme Fraiche

3 eggs

2 tablespoons creme fraiche

1 tablespoon fresh minced chives plus larger pieces for garnish

2 ounces smoked salmon

1/2 avocado, sliced

salt and pepper to taste

1 tablespoon unsalted butter

1 oz pressed caviar

First, roll the pressed caviar between two sheets of plastic wrap, creating a thin sheet of pressed caviar (about 1/16 inch thick). Cut half the sheet into strips and dice the other half.

Gently stir the chives and the diced pressed caviar into the creme fraiche. Set aside.

Beat the eggs and season to taste with salt and pepper.  Melt the butter over medium heat  in a skillet and add the eggs.  Sitr the eggs until almost set.  Place the smoked salmon and avocado over the middle third of the eggs.  Remove the pan from the heat and put the caviar creme fraiche mixture on top of the avocado slices.  Fold 1/3 of the omlete over the the center strip, then the other 1/3.  Garnish the omelte with the strips of caviar, chives, and extra creme fraiche if desired.


French Food Recipes: Our Favorite Veal Stock

French food recipes often call for veal stock and this is the best recipe I’ve ever found.  This rich and flavorful veal stock is made with five pounds of veal bones and simmers for 24 hours to fully develop the flavor of the stock. The recipe is from “Terra”, a cookbook by Hiro Sone and Lisa Doumani published by 10 Speed Press, probably my all-time favorite cookbook!  I’ve made about half the recipes and every one has been good!

This veal stock recipe makes about 7 cups of stock.  I always make the full recipe and freeze leftover stock in 1 cup portions.  I use this stock for numerous French food recipes, including Tournedos Rossini, Ragout of Sweetbreads, Mushrooms, Prosciutto, and White Truffle Oil (also a Terra recipe), and Foie Gras Lucullus (foie gras with black truffles).


5 lbs. veal bones, cut into 2 – 4 inch pieces

2 cups dry red wine

2 tablespoons vegetable oil

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

1/2 bulb garlic, halved crosswise (do not peel)

1 cup water

3 bay leaves

2 teaspoons black pepper corns

3 sprigs fresh thyme

2 teaspoons salt

2/3 cup tomato paste

3 ripe tomatoes, haved


Put the veal bones in a large roasting pan and roast until golden brown, about 30 – 45 minutes. Transfer the bones to a large stockpot. Add the wine to the roasting pan set over medium heat, and deglaze the pan, scraping the browned bits from the bottom of the pan. Add the liquid to the stockpot.

Heat the oil in a large sauté pan or skillet over high heat, add the onion, carrot, celery, and garlic, and sauté until golden brown, about 6 – 8 minutes.  Add the vegetables to the pot, deglaze the pan with the water, and add the liquid to the stockpot. Fill the stockpot with enough water to cover the veal bones.  Bring to a boil and skim off any foam that develops.

Add all the remaining ingredients, bring back to a boil, then decrease the heat to a simmer.  Cook for at least 12 hours, but preferably 24 hours.  Keep adding hot water to maintain the water level, which you will need to do 4 – 6 times.

Strain veal stock through a fine mesh sieve into a smaller pot and cook over high heat until reduced to about 7 cups (if there is only 7 cups of liquid at this point, there is no need to cook the stock further). Sit the pan of stock in a bowl of ice water to cool, then cover and refrigerate overnight (or place in freezer for about one to two hours). Remove the layer of congealed fat on top.  Store veal stock in the refrigerator for 3 days or for up to 3 months in the freezer.



French Food Recipes: Tournedos Rossini

Our recipe for Tournedos Rossini takes this already decadent classic dish made of filet mignon, seared foie gras and fresh black truffles to another level of indulgence.  This divine dish is made with Australia’s finest 100% Wagyu beef filet mignon, a homemade veal stock which simmers for 24 hours (rendering an intensely flavored stock as the base for the demi-glace sauce), fresh Perigord truffles, perfectly seared foie gras, served on a creamy white truffle celery root puree.

One might think this dish could be too rich to consume.  After all, Blackmore 100% Wagyu beef has a marbling score close to Japanese Kobe Beef, and is so rich and tender, it almost melts in your mouth.  Amazingly enough, even with the addition of buttery foie gras and a rich black truffle infused demi glace, the overall dish does not seem excessively heavy.  It’s rich, satisfying, and wonderfully delicious.

Tournedos Rossini is typically served on a piece of toasted bread or brioche. To make this classic version, simply omit the celery root puree and use the toasted bread as the base of the dish instead.

Tournedos Rossini with Wagyu beef, foie gras and black truffles



Two 6-oz Blackmore 100% Wagyu Beef filet mignon steaks, at room temperature

Two 2-oz slices foie gras

1/2 ounce fresh black truffle

1 cup veal stock, preferably home-made

1 tablespoon plus 2 teaspoons unsalted butter

1/2 cup minced shallots

1/2 cup Madera wine

1 small bay leaf

3 sprigs fresh thyme, 1 for the sauce, 2 for garnish

1/2 teaspoon white truffle balsamic vinegar

Salt and freshly ground pepper to taste

2 tablespoons unsalted butter, cold and diced

Celery root puree or two pieces of toasted bread


If using homemade veal stock, begin preparing the stock at least 24 hours in advance.  (veal stock recipe).  If serving the dish with celery root puree, prepare the puree prior to making the sauce and keep warm or gently reheat at serving time.

To make the sauce, melt a tablespoon of butter in a small saucepan. Add the shallots and cook over low heat until translucent, about 3 – 5 minutes.  Add the Madera wine to the shallots and cook until the wine is reduced by half and is somewhat thickened.  Add the bay leaf, thyme, and veal stock and cook until reduced by half again, leaving about 3/4 cup of sauce in the pan.  Add the balsamic vinegar and salt and pepper to taste.  Slice the black truffle thinly with a truffle shaver or sharp knife and set aside.  Whisk in the cold, cubed butter to the sauce a few pieces at a time. When the butter has been incorporated into the sauce, add the truffle slices.  Keep the sauce warm over a double boiler for at least 30 minutes, allowing the black truffle flavor to permeate the sauce. Alternatively, allow the sauce to sit, covered, for 30 minutes, then gently reheat when ready to serve the dish.

Heat a frying pan to medium. Melt 2 teaspoons butter in the pan. Sprinkle the Wagyu Beef filet mignon with sea salt and pepper.  Add the steaks to the pan and cook on each side about 2 minutes or until the steaks are rare.  Set aside and cover with foil.

Sprinkle salt and pepper on both sides of the foie gras. Sear the foie gras in a frying pan over medium heat, about 1 1/2 minutes on each side.  Set foie gras on a paper towel.

To serve, place about 1/2 cup celery root puree in the middle of a heated plate. Place the filet mignon on top of the celery root puree and top the filet with a piece of seared foie gras.  Spoon the warm sauce and black truffles over the foie gras and steak, allowing a pool of sauce to remain in the plate.  Garnish with fresh thyme.


Truffle Recipes: Steamed Lobster with Perigord Black Truffle Butter

Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the water in which the live lobsters were steamed, add the shells and additional water, along with a carrot, onion, bay leaf, and any other seasoning of your choice.

Lobster with Perigord Black Truffle Butter


1/2 cup cold unsalted butter, diced (1 stick)

1 ounce fresh Perigord Black Truffle

1 1/2 tablespoons water

3/4 tablespoon Truffle Juice Extra

1/2 teaspoon sea salt

Two live 2-pound Maine lobsters


Heat the water in a small saucepan over medium heat. Whisk a few pieces of butter into the water until the butter melts into a creamy liquid. Continue adding the butter, little by little, whisking vigorously after each addition. It is important that the butter does not get too hot, or it will get oily and separate. When all the butter has been added, and the mixture is creamy, add the truffle juice and salt. Shave the truffles very thin and add to the butter sauce. Let the truffles rest in the hot butter sauce, allowing the truffle flavor to be released. The sauce can be carefully reheated, or can be kept warm over a pan of hot water or in a double boiler.

To steam the lobsters, put about 1 inch water in a large pot and bring the water to a boil. Add the live lobsters to the pot. Cook over medium heat for about 15 minutes.

Remove the lobsters from the pot, and split each lobster lengthwise with a heavy knife. Clean the body of the lobster under hot water. Place the lobster on the serving plates and spoon some of the truffle butter over the tail of the lobsters. Serve the remaining truffle butter in a small cup on the side.


Caviar Recipes: Black River Caviar with Herbed Custard

There are only a few caviar recipes I’ve found which actually add to the taste of the caviar, and this is one of them.  This mild egg yolk and whipped cream custard with fresh herbs is a perfect complement to high quality caviar such as Black River Caviar.  We tried this custard with both the Siberian Caviar from Black River Caviar, as well as their new Russian Caviar.  California Caviar Company sent us some samples of their Russian Caviar, so we tried that as well.  Though the herbed custard is rich, serving a trio of custards with three different types of caviar would make a striking presentation. Only a small amount of custard should be served with each type of caviar, about 1 1/2 ounces of custard with a teaspoon of caviar.  This recipe for the herbed custard will make 6 – 8 small custard cups or 4 larger custard cups. The recipe can easily be doubled for a larger group.

Serving the custard on a square of toasted brioche bread with a dollop of caviar on top is another serving option which is equally delicious.

Black River Caviar with Herbed Custard


 1/4 cup heavy cream

3 large eggs yolks

1 tablespoon dry vermouth

1/4 teaspoon fine sea salt

Freshly ground black pepper to taste

1/2 teaspoon thinly sliced fresh chives

1/2 teaspoon minced flat leaf parsley

1/2 teaspoon minced fresh tarragon

50 grams Black River Caviar  (Siberian Caviar or Russian Caviar)

Chives for garnish

Brioche bread, toasted (optional)
First beat the cream until soft peaks form. Refrigerate the whipped cream. In a medium sized stainless steel bowl, beat the egg yolks, vermouth, salt and pepper until light and foamy (about one minute). Set the bowl over a pan of lightly simmering water and whisk the mixture constantly for about two minutes, or until the eggs thicken. Take care not to cook the eggs too quickly.
Remove the egg mixture from the heat and continue whisking until the eggs return to room temperature. Gently fold the whipped cream and the herbs into the egg mixture. Divide the custard into 4 – 8 small custard cups, depending on the desired proportion of custard to caviar. Refrigerate two hours. Top each custard with caviar and garnish with two or three pieces of chive.