Shrimp Canapes
From Harper's cook book encyclopædia, 1902
Serves 4
Serve with a pinch of chopped parsley on top.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 380. The excerpt below is the record exactly as published.
Shrimp Canapes SAUCES Sauces for Meats, etc. eggs, a table - spoonful of butter, a teaspoonful of sharp pickle minced very fine, a pinch of mustard, half a teaspoonful of chopped parsley, and the juice of half a lemon. Spread the fried bread with this mixture, lay half a sardine on top of each, put in the oven covered, and serve when thoroughly hot. Shrimp Canapes. — Fry some slices of bread, cut into disks, pound equal quantities of fresh butter and shrimps
Cook this with the app: pantry check, scaling, and the assistant.