Hot Oyster Canapes

Ingredients

• Stamp bread in ovals
• brown in butter
• sprinkle a bit of chopped onion
• and parsley on each
• Drain and dry large oysters
• season with salt
• pepper
• and lemon juice
• top each with tiny square of sliced bacon

Method

1. 1

   Brown bread in butter, sprinkle with onion and parsley.

2. 2

   Lay oysters on each canape, season, and top with bacon.

3. 3

   Set in oven until bacon crisps and oyster curls.

4. 4

   Remove picks and serve with lemon.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 21. The excerpt below is the record exactly as published.

HOT OYSTER CANAPES (For lunch or dinner) Stamp bread in ovals about 4 in long, brown in butter and sprinkle a bit of chopped onion and parsley on each. Drain and dry large oysters, lay one on each canape, season with salt, pep- per and lemon juice and top each with tiny square of sliced bacon, with a tooth pick. Set in oven just long enough to crisp bacon and curl oyster. Remove picks and serve with a section of lemon. HAM CANAPES Mix together V2 c. deviled ham or boiled ham, chopped fine, season with mustard, tabasco, and 1-3 c. thick tomato sauce. Soread mixture on squares of buttered toast, cover with grated cheese, then with buttered crumbs and set in oven to brown lightly. —Mrs. Kenneth Webster. 44 THE RELIEF SOCIETY COOK BOOK CASSEROLE CHICKEN Stew I chicken until tender, separate from bones, add 1 can peas, 1 can mushrooms, 1 can tomatoes and a little red pepper

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