Canapes a la Brighton

Ingredients

• Cook a Finnan haddock
• a slice of hot bacon
• Boil an egg hard
• sprinkle a little coralline pepper over all
• fry some bread lightly

Method

1. 1

   Cut the cooked Finnan haddock into fingers.

2. 2

   Fry bread cut to the same size.

3. 3

   Place bacon on fried bread, then haddock.

4. 4

   Pass the hard-boiled egg yolk through a sieve over the fish, sprinkle with coralline pepper, and garnish with parsley.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Canapes a la Brighton Cook a Finnan haddock, cut it into fingers about one and a half inch broad and three and a half inches long ; fry some bread lightly, having cut it into the same size pieces as the haddock ; place on each of these pieces of fried bread a slice of hot bacon, on which put the haddock. Boil an egg hard, pass the yolk through a sieve and strain it over the fish, sprinkle a little coralline pepper over all

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