Pasta with caviar
Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
Garnish each serving with two quail’s eggs and lemon slices.