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POTATO PANCAKES WITH CAVIAR
Preheat the oven to 425F. Peel the potatoes and slice thinly. Butter a baking sheet and place the pastry rounds on it. Place 2 pieces of bacon on each round so that they make a cross in the center. Starting on the outside, layer the potatoes onto the pastry rounds, so that they overlap. Season with salt and pepper and spoon over 2 tablespoons of the clarified butter. Fold the bacon ends over the potatoes. Bake for 30 minutes. To make the sauce, boil the wine, vinegar and shallots hard until reduced to 3 tablespoons. Stir in the crÅme fraöche and boil hard until thickened. Remove the pan from the heat and whisk in the butter a little at a time. Do not boil. Strain the sauce. Keep it warm in a double boiler over barely simmering water. Stir half the caviar into the sauce. To serve, place the potato cakes on serving plates and place a spoonful of the remaining caviar on top of each cake. Spoon the sauce around each cake. You could also make this recipe with 8-inch pastry rounds and the sauce quantities of everything else. Allow 45 minutes baking time for the larger rounds.
