Canape St. Francis

Ingredients

• four nice leaves of yellow lettuce
• four round pieces of toast
• two ripe tomatoes
• one third white wine vinegar
• two-thirds olive oil
• a little salt
• fresh ground black pepper
• two fillets of anchovies
• fine-chopped chervil

Method

1. 1

   Place lettuce on plates, top with toast spread with caviar, add tomato slices, sprinkle with vinegar, oil, salt, and pepper.

2. 2

   Lay anchovies crosswise and sprinkle with chervil.

3. 3

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 154. The excerpt below is the record exactly as published.

Canape St. Francis Omelet with bacon Poached eggs, gourmet Crescents Calf's head, vinaigrette Cocoa Boiled potatoes Apple cottage pudding Coffee DINNER Consomme Cameron! Celery Black bass, Tournon Roast loin of veal, Nivernaise Maitre d'hotel potatoes Summer squash with butter Field salad Biscuit glace au chocolat Assorted cakes Coffee Canape St. Francis. Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pieces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tom- atoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little salt and fresh ground black pepper mixed together. Lay two fillets of an- chovies crosswise over each, and finally sprinkle some fine-chopped chervil

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