Fish Canapes

Ingredients

• 1 c cold cooked fish
• 1/4 c creamed butter
• 1 T Worcestershire Sauce
• a few grains cayenne
• the whites of 4 hard cooked eggs
• the yolks pressed through a sieve

Method

1. 1

   Rub the cold cooked fish to a paste, add creamed butter, Worcestershire sauce, and cayenne.

2. 2

   Spread on toasted bread, press an olive filled with fish mixture in the center, and serve on lettuce leaves.

3. 3

   Garnish with chopped egg whites and pressed yolks.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 231. The excerpt below is the record exactly as published.

fish canapes should be on the table and the glasses filled and everything in readiness when the waitress steps to the door where the guests are and says, "Dinner is served." Serving If there are two maids to serve the dinner, one serves first the lady on the right of the host, the other the gentle- man on the right of the hostess, and so on in order until all have been served. In serving the next course the lady and gentleman on the left of the host and hostess respec- tively, are served first, and thus in regular order throughout the dinner. If there is but one maid she begins first at the right, then the left of the host, then the right and then the left of the hostess. In this way, each time either the host or hostess is the last to be served. Custom, however, is changing and of late many prefer that the host and hostess be the first served. In this way they wait the longest before the food served is eaten. Also when some unusual dish is oflfered, they set the example both as to its disposition and to the manner of eating. Fish Canapes Rub I c cold cooked fish from which all skin and bones have been removed, to a paste, add ^4 c creamed butter, i T Worcestershire Sauce, and a few grains cayenne. Spread on circular pieces of toasted bread and press in the center of each an olive from which the stone has been removed and the cavity filled with the fish mixture. Serve on lettuce leaves. Garnish with the whites of 4 hard cooked eggs chopped fine, and the yolks pressed through a sieve

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