BLINIS WITH SOUR CREAM AND CAVIAR

1 1/2 cups buckwheat flour, sifted
1 cup all-purpose flour, sifted
2 cups milk
1 yeast cake
1/2 cup hot water
3 large eggs, separated
3 tablespoons melted butter
1/2 teaspoon salt
1 teaspoon sugar
TO SERVE:
1/4 cup chopped chives
2 ounces black sturgeon caviar
1 cup sour cream

In a large bowl mix together 3/4 cup of the buckwheat flour, the all-purpose flour and 1 cup of the milk.

Dissolve the yeast cake in the hot water and add to the flour mixture. Mix well. Cover and set in a warm place to rise (about 3 hours) until doubled in bulk.

Beat the dough down and add the remaining 3/4 cup of buckwheat flour. Cover and set to rise again for about another 2 hours.

Add the rest of the milk and beat until smooth.

Beat the egg yolks with the melted butter and add.

Beat the egg whites until stiff but not dry; add the salt and sugar. Fold the beaten whites into the batter and let stand for 20 minutes.

Drop the batter by spoonfuls onto a hot, lightly greased griddle, making small cakes. Brown on both sides; turn once.

Set aside on a warm platter.

Put the chives, the caviar and the sour cream into individual dishes.

Put a spoonful of caviar into the middle of a cake (or blini) and put a spoonful of sour cream on top of that. Sprinkle chives over and fold the blini.

TO SERVE:
Arrange the filled blinis on a platter or let each person make their own at the table.

Source: The Nero Wolfe Cookbook by Rex Stout