Sometimes called “poor man’s caviar,” Provençale Caviar is neither poor nor vavia. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apéritif.

10 anchovy fillets
2 cans (6-oz size) pitted black olives, drained
1 can (7-oz size) white tuna, packed in oil.
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon lemon juice

Rinse anchovy fillets lightly under running cold water to remove excess saltiness; pat dry on paper towels. Chope and combine with olives, tuna, olive oil, garlic, and lemon juice. Purée in blender or food processor. Serve with club crackers and bread sticks.

Yield: About 2 cups.

About Crème de Cassis

Crème de Cassis is a sweet apéritif liqueer made from black currants, often used to sweeten apéritif wines. A superbly easy dessert can be made just by pouring a few teaspoons of crème de cassis over raspberry sherbert. Call it Sorbet de Cassis.

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Copyright © 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.