Canape

Ingredients

• Prepare six medium slices of bread
• cover each piece of toast with chopped boiled ham
• Sprinkle over this chopped chives
• put a round slice of tomato jelly
• and on top of this Yi teaspoon of mayonnaise

Method

1. 1

   Toast the bread slices to a golden brown.

2. 2

   Cover with chopped boiled ham, sprinkle with chopped chives, and place a round slice of tomato jelly in the middle.

3. 3

   Top with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 3. The excerpt below is the record exactly as published.

Canape of Eggs. 4 eggs, 3 truffles. 2 anchovies. 6 capers. 1 teaspoon Tarragon vinegar. 1 teaspoon butter. 8 small rounds of fried bread. Boil the eggs quite hard. Take off the shells and cut in halves across. Take out the yolks and chop them up. Also chop the capers and truffles. Soak the anchovies, dry them and remove the bones. Chop them also. Mix all together with enough salt, pepper and cayenne to season, and the Tarra- gon vinegar. With this, stuff the whites of the eggs, neatly piling the mixture high up to a point. Put a small bit of but- ter on the top of each. Have the eight small neatly cut rounds of bread fried, make the eggs stand one on each, put them into the oven to get quite hot and serve at once. Mrs. William MacMaster. Savory. Sardines on Toast. Have pieces of toast, about three inches by one and a half inches each, one for each guest, fried, preferably to a golden brown color, in hot dripping. Upon each piece place a whole carefully broiled sardine. Serve very hot as a savory at din- ner after the pudding or ices. Mrs. William MacMaster. Savory. Sardine Toast. 4 sardines. 1 dessertspoon flour. 16 PORTLAND WOMAN'S EXCHANGE COOK BOOK Yi teacupful of water. 1 dessertspoon anchovy sauce. 1 oz. butter. 1 dessertspoon of milk. Cut 6 small round pieces of bread, rather thin. Toast and butter, or fry them in a little smoking hot dripping. This lat- ter is the best way of having toast for savoury dishes. Just enough dripping in a frying pan to float the toast ; when a light golden color on one side, turn over and fry the other. Drain on a piece of paper and keep hot. Skin and bone the sardines and^mix them to a paste with the butter, cayenne and half of the anchovy. Mix in a small saucepan the flour, water, milk, and stir over the fire until it becomes thick. Add then the sardine paste and stir a few minutes longer until hot. Spread the mixture on a hot toast and sprinkle the re- mainder of the anchovy over. Serve very hot, Mrs. William MacMaster, Canape. Prepare six medium slices of bread, cut round, about 21/2 inches in diameter; toast to a golden brown. Cover each piece of toast with chopped boiled ham. Sprinkle over this chopped chives. In the middle put a round slice of to?nato jelly, 1 inch in diameter, and on top of this Yi teaspoon of mayonnaise

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