pescatariangluten-freenut-freesoy-freeshellfish-free
Canape Regalia
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 253. The excerpt below is the record exactly as published.
Canape Regalia. Regalia is a special fish paste obtainable in cans. To one small can add two ounces of butter; mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches
Cook this with the app: pantry check, scaling, and the assistant.