Anchovy Canapes

Ingredients

• Cut the bread as for caviar canapes
• spread with anchovy paste
• Chop separately the yolks and whites of hard-boiled eggs

Method

1. 1

   Cut the bread as for caviar canapes and spread with anchovy paste.

2. 2

   Chop separately the yolks and whites of hard-boiled eggs and cover the canapes, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.

anchovy canapes; but for other meals the cocktail is coming into ever wider use. The fruit cocktails are acceptable to many people, and at limcheons frequently form part of the decorative scheme. The cocktail glass should be set on a small linen or paper doily on a plate. OYSTER COCKTAIL No. 1 12 oysters 1 saltspoon salt 1 teaspoon grated horseradish Dash of red pepper 1 teaspooa tomato catsup 1 teaspoon tabasco 2 tablespoons lemon juice Put three oysters in each glass. Mix the horseradish and sea- sonings and pour the sauce over the oysters, OYSTER COCKTAIL No. 2 12 oysters 1 tablespoon tomato catsup 1 tablespoon lemon juice Vz saltspoon paprika 1 tablespoon Worcestershire sauce 1 saltspoon salt 5 drops tabasco Put three oysters in each glass. Make a sauce of the other in- gredients and pour over the oysters. LOBSTER COCKTAIL Cut the lobster into small pieces; mix well with tomato catsup, lemon juice and salt. Serve in cocktail glasses. 23 APPETIZERS "^"°"'' -"■■ " Family of Four CLAM COCKTAIL Follow either of the recipes for oyster cocktails, using little neck clams. GRAPE-FRUIT COCKTAIL Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells ; cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving time put a tea- spoon of cracked ice in the bottom of each shell; fill with the pulp, mixed thoroughly with powdered sugar and white graphs, if de- sired; and place a maraschino cherry or bit of bright-colored jelly in the center of each. Lay on paper doilies or surroimd with bits of asparagus fern. MIXED FRUIT COCKTAILS Cut into small pieces as many different kinds of fruit as you have in the house; sweeten to taste and set on the ice to chill. At serv- ing time fill the cocktail glasses and place a maraschino cherry or ripe strawberry on the top of each. Fresh or canned pineapple is one of the most refreshing fruits for cocktails. RASPBERRY COCKTAIL Mash a pint of ripe, red currants; strain them through cheese- cloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste and pour into the glasses, putting a teaspoon of powdered sugar on the top of each. STRAWBERRY COCKTAIL Slice five or six large strawberries into each glass and squeeze over them the juice of an orange. At serving time add a heaping teaspoon of powdered sugar and a tablespoon of shaved ice. PINEAPPLE AND BANANA COCKTAIL Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice. Serve in glasses or orange shells placed on autumn leaves or sprays of green fern. 24 ^'Sufo'f°L''ur APPETIZERS PEACH COCKTAIL Fill thfe glasses with sliced peaches; cover with orange or lemon Juice; sweeten to taste; add a little shaved ice and serve. Apricot and cherry cocktails may be made in the same way. AMBROSIA Fill the glasses with alternate layers of sliced orange and cocoar- nut; cover with powdered sugar and place a maraschino cherry on the top of each. CAVIAR CANAPES 6 squares toast _ _ 1 teaspoon chopped parsley 6 teaspoons Russian caviar 1 teaspoon chopped onion 1 hard-boiled egg Cut the bread about one-quarter of an inch thick and two inches square (or round) and after it is toasted spread over each slice a teaspoon of ice-cold caviar. Mix the other ingredients; spread the mixture over the caviar and serve with quarters of lemon. ANCHOVY CANAPES Cut the bread as for caviar canapes and spread with anchovy paste. Chop separately the yolks and whites of hard-boiled eggs

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