Anchovy Canapes

Ingredients

• slices of bread
• a half-teaspoonful of good butter
• a half-teaspoonful of chopped water-cress
• a half-teaspoonful of chopped gherkins
• half a yolk of hard-boiled egg
• one nice anchovy

Method

1. 1

   Mix butter, watercress, gherkins, and egg yolk.

2. 2

   Spread over two slices of prepared bread.

3. 3

   Cut anchovy into fillets and place between the slices.

4. 4

   Arrange on a fancy napkin.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 379. The excerpt below is the record exactly as published.

Anchovy Canapes. — From a square loaf baked the day before cut slices and remove the crust. Mix a half- teaspoonful of good butter, a half- teaspoonful of chopped water- cress, a half-teaspoonful of chopped gher- kins, half a yolk of hard-boiled egg. Spread this over two of the prepared slices. Cut in small fillets one nice anchovy, put the fillets between the two slices. This quantity is for one canape. Arrange the canapes on a fancy napkin on a plate. Asparagus Canapes. — Scrape and wash well a fresh bunch of aspara- gus ; separate the stalks, tying them in small bunches, and boil eighteen minutes in boiling water, to which one- half table - spoonful of salt has been added. When done remove at once, as they quickly become water-soaked and lose their flavor. Drain in a warm towel, and cut in lengths of four inches long. Serve on canapes made of dry bread with mayonnaise sauce. Bismarck, Canapes a la. — Saute small slices or disks of bread in butter till they are a light brown; spread over each when cold a thin layer of anchovy butter; curl round on each an anchovy washed, boned, and trimmed ; sprinkle very finely shred olives over them. Anchovy butter is two parts butter and one of an- chovy paste. Caviare Canapes. — Slices of bread

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