Olive and Anchovy Canapes

Name: Olive and Anchovy Canapes
Ingredients: Stone and peel some olives; wash an equal number of anchovies; Cut as many rounds of bread as there are olives; garnish with a border of fresh well-washed watercresses

From The Cook Book, by "Oscar" of the Waldorf, 1896

This dish is much used for luncheons.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 62. The excerpt below is the record exactly as published.

Olive and Anchovy Canapes. Stone and peel some olives, being sure to keep their shape as much as possible ; wash an equal number of anchovies and coil an anchovy around each olive. Cut as many rounds of bread as there arc olives and toast them lightly on both sides ; butter them while they are hot and put an olive on each. Spread a dish paper over a hot dish, arrange the toast on it, garnish with a border of fresh well-washed water- cresses

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