Caviare Canapes

Ingredients

• Cut stale bread in quarter of an inch slices
• Fry them until pale brown in a little butter
• From some fresh watercress strip off all the good leaves
• blend with an equal quantity of creamed butter
• cover with a thin layer of caviare

Method

1. 1

   Fry bread slices until pale brown.

2. 2

   Prepare watercress by washing and pounding it to a pulp, then blend with creamed butter.

3. 3

   Spread this mixture on the fried bread and top with caviare.

As published

This recipe was extracted from 365 tasty dishes (1906), page 17. The excerpt below is the record exactly as published.

Caviare Canapes. Cut stale bread in quarter of an inch slices and from these stamp out two inch circles. Fry them until pale brown in a little butter. From some fresh watercress strip off all the good leaves and the most tender portion of the stems. Wash these thoroughly and press in a towel until dry, then pound to a pulp. Press again and then blend with an equal quantity of creamed but- ter. Spread the hot fried bread with this, and cover with a thin layer of caviare

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