Vodka and Caviar Diplomacy

An individual gilded age, Versailles pattern caviar spade by Gorham, a large caviar serving spoon in French sterling and horn, and an individual caviar spoon made of horn, circa 1910. – Most caviar servers were, and are still, made of horn or mother of pearl, so that the salt in the caviar does not corrode the silver.

Two Brands of Diplomacy 

Vodka or Lemonade?

When the Russians prepared for the “summit” conference at Geneva they sent ahead their own foods, an army of cooks and wine tasters and two planeloads of vodka and caviar. Obviously they were planning to live high and entertain higher.

When 12 touring Russian farmers visited a typical Iowa farm last week, they strolled down rows of tall corn in the hot sun and crawled through a barbed wire fence to watch a hay-baler.

The delegation carefully inspected the farm and took a good look at the 121 spring pigs and 12 cows, the 48 heifers and 200 pullets.

When the Russians had seen the farm they were invited to rest beneath the shade trees in the farmyard. Mrs. Richard Alleman, the wife of the owner, had a big pitcher of lemonade ready and they all sat in the shade and drank their fill.

Everybody seemed satisfied that international relations had made some progress toward peace down on the lowa farm.

It makes you wonder which is the best diplomacy the vodka or the lemonade variety. – Page of Editorials and Opinions, Opinion Editor, Tuesday, July 26, 1955

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia 

Caviar Etiquette

Antique flatware for caviar: a rare, individual, sterling caviar spade in the Versailles flatware pattern, a bone caviar spoon, and a sterling handled, horn bowled, caviar server ~ The flavor of caviar is often referred to as an acquired taste, but those who enjoy it say it is “an intense explosion of complex flavors.” Caviar is a delicacy. It is the unfertilized eggs (roe) of sturgeon brined with a salt solution. The brining solution contributes a little to the overall palate, but caviar enthusiasts often savor the luxurious texture and indescribably rich taste of the caviar berries themselves. - Photo by Maura J. Graber, from “Reaching for the Right Fork”

Caviar is most often served as an hors d'oeuvre, heaped on crackers or toast, or spooned into scooped-out new potatoes. It may, however, also be served as a first course, presented in a small dish set in a small bowl of ice, with crusts of bread and a variety of traditional accompaniments, such as grated onion, sieved egg, and capers. 

A gentleman remembers that caviar is salty and that a little goes a long way. He uses his napkin carefully because black fish eggs can make an ugly stain on the front of his dress shirt. — From “A Gentleman at the Table,” — From “A Gentleman at the Table,” John Bridges and Bryan Curtis, 2004

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Etiquette for Caviar

Antique flatware for caviar: a rare, individual, sterling caviar spade in the Versailles flatware pattern, a bone caviar spoon, and a sterling handled, horn bowled, caviar server 
~ The flavor of caviar is often referred to as an acquired taste, but those who enjoy it say it is "an intense explosion of complex flavors." Caviar is a delicacy. It is the unfertilized eggs (roe) of sturgeon brined with a salt solution. The brining solution contributes a little to the overall palate, but caviar enthusiasts often savor the luxurious texture and indescribably rich taste of the caviar berries themselves. - Photo by Maura J. Graber, from “Reaching for the Right Fork”

The eating of caviar has its own set of rituals. Caviar is a "finger food" when eaten as an hors d'oeuvre, and served on toast points, or thin, round slices of bread- usually dry, since good in quality caviar, there should be enough fat in the eggs to moisten the bread.  Purists do not alter the flavor of the caviar with such garnishes as sour cream, chopped egg or onion. As with most finger foods, caviar on toast points, crackers or other small sliced breads, should be eaten in one or two bites.

The following are some considerations:

Caviar should be served from a non-metal spoon. Caviar spoons are widely available in bone, horn, tortoiseshell and mother-of-pearl. Any metals, including silver, will impart a metallic flavor to the granules. 

Depending on the grade of caviar, the flavor of lesser grades can be enhanced with a dab of fresh lemon juice. 

If you don't have a caviar server, place the caviar in a small glass or porcelain bowl, inside of a larger bowl filled with crushed ice. Make sure that the water does not enter the caviar bowl as the ice melts. 

If serving caviar on crackers, use bland, unsalted crackers.

Etiquette Enthusiast, Maura J Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia