For the Eggs: Pass the yolks through a small fine sieve. Chop the whites finely. The whites need to be chopped instead of passed through the sieve because of the water content in the whites. If they are passed through a sieve they will be wet and hard to handle. For the Chive Cream: In a small mixing bowl, combine all the ingredients together and mix thoroughly. Season with salt and pepper. For the Rosettes: On each piece of salmon, spread 1 tablespoon of the chive cream on top of the salmon. Roll the salmon into a rosette and garnish with the caviar. For the New Potatoes: Slice one end of the potato off, so the potato will stand. Using a melon baller, slightly scoop out the center of the potato. Season with salt and pepper. Fill each potato with chive cream and garnish with caviar. For the Purses: In the center of each crepe, dab a small amount of the chive cream and top with caviar. Tie the purses with the long chives. Place the caviar in a serving dish with crushed ice in the center of a platter. Arrange the garnishes around the platter in separate piles. On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse