Oyster Canapes

Ingredients

• eighteen oysters
• one teaspoonful of chopped Spanish peppers
• one teaspoonful of chopped green peppers
• two tablespoonfuls of chopped celery

Method

1. 1

   Boil oysters until cooked, chop finely, and mix with peppers and celery.

2. 2

   Combine with mayonnaise and serve on bread with a nest of mayonnaise and a border of chopped peppers.

As published

This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.

OYSTER CANAPES. Mrs. F. D. Gray. For six canapte, boil eighteen oysters until thorough- ly cooked^ chopped in small pieces. Add one tea- spoonful of chopped Spanish peppers^ one teaspoonful of diopped green peppers, two tablespoonfuls of diopped celery. Mix this thoroughly with mayonnaise dressing. Place on round pieces of stale bread with a nest of may- onnaise in center. Put a small pimola in center of this and a border around the edge of chopped Spanish pep- pers. TOMATORi WITH ANCHOVIES. Mrs. Oeorge Park, Rye, N. Y. Select six well-formed tomatoes Cut from top of stem side an opening, remove about one-fourth of toma- to, fill this opening with anchovy paste mixed with to- mato taken from top, form in cone shape the anchovy paste. Over this sprinkle the yolk of hard boiled egg, pressed through a sieve. Serve on small plates with parsley around bottom of tomato. SARDINES WITH EGOS. Mrs. C. A. Gould's French Chef. Boil eggs hard, chop whites and yolks separately, add 42 KIRMESS COOK BOOK. a little parsley chopped fine^ season and mix all together, put yolks in center of dish, then whites around them, split sardines in half, take out bones, and place around chopped eggs. Garnish with lemon and serve with mayonnaise dressing. Serve cold. HOBS D'oEUVEBES OF HERRINGS. Mrs. C. A. Oovld's French Chef. Clean salt herring free of skin and bones, cut into fil- lets according to size wished. Take long, covered dish, put onion at bottom, add the herring. Add bay leaf, thyme, cloves, then repeat and have onion on top. Cover with salad oil, add one tablespoon of vinegar, shake well to mix the vinegar. It is ready in forty-eight hours. Cover with the lid. Serve in as small hors d^oeuveres on toast. SARDINE CANAPES. Mrs. F. D. Gray. Cut six pieces of bre^d with small biscuit cutter, toast on one side; take twelve boneless sardines, skin and mash with a silver fork. Add one teaspoonful of ehoppd Spanish peppers,

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