Caviare Canapes

Ingredients

• a large handful of washed and dried (in a cloth) water-cress leaves
• an equal amount of butter
• half of a small can of Russian caviare
• two tablespoonfuls of thick cream
• the yolk of a hard-boiled egg chopped very fine

Method

1. 1

   Fry slices of bread in butter until pale brown.

2. 2

   Chop watercress finely and mix with butter.

3. 3

   Spread on canapes and top with caviare.

4. 4

   Alternatively, heat caviare with cream, spread on buttered bread, and sprinkle with chopped egg yolk.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 379. The excerpt below is the record exactly as published.

Caviare Canapes. — Slices of bread a quarter of an inch thick cut into 337 Celery Canapes SANDWICHES Sardine Canapes round disks ; fry them pale brown in butter. Chop a large handful of washed and dried (in a cloth) water- cress leaves very fine ; when they are almost as fine as pulp, mix with them an equal amount of butter; when well blended, spread each ca- nape with it, and spread a layer of caviare on the top. Another way : — Put into a small saucepan half of a small can of Rus- sian caviare, with two table-spoonfuls of thick cream ; place over the fire, and stir carefully for two minutes. Butter each slice slightly, spread the hot caviare over, and sprinkle over the caviare the yolk of a hard-boiled egg chopped very fine

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