Anchovy Canapes

Name: Anchovy Canapes
Ingredients: Cut fresh bread into slices; Spread the rounds of bread with butter; Split and trim the anchovies; the chopped white and the crumbed yolk of hard-boiled eggs; a little chopped parsley

From Luncheons, 1902

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 17. The excerpt below is the record exactly as published.

ANCHOVY CANAPES Cut fresli bread into slices quarter of au inch thick, then into rounds two and a half inches in diameter. Spread the rounds of bread with butter, season with a little salt, pepper, and mustard. Split and trim the anchovies to uniform length and ar- range them on the bread in rosette form. Fill the spaces between the anchovy fillets with the chopped white and the crumbed yolk of hard-boiled eggs and make a border around the bread with the white. Use a little chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.