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Sance for Canapes
From European and American cuisine, 1914
Serves 1
Use as directed in following recipes.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 305. The excerpt below is the record exactly as published.
Sance for Canapes. — Put the yolks of 3 hard-boiled eggs in a bowl, rub them fine, add ly^ ounce butter, stir until formed into a thick creamy substance ; then add 3 anchovies previously soaked in cold water, freed from skin and bones, and mashed fine ; next add 1 tablespoonful fine-chopped capers. Dip some fresh parsley into boiling water, instantly remove and chop it fine ; add V^ table- spoonful to the above preparation, also 1 tablespoonful English mixed mustard and 1 tablespoonful tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.