Smoked Sturgeon Canape

Ingredients

• Cut stale white bread
• saute a golden brown in butter
• flaked smoked sturgeon
• finely chopped olives
• finely chopped pimentos
• a rolled fillet of Anchovy
• sprays of parsley

Method

1. 1

   Cut stale white bread into one-third inch slices, trim off crust, and cut into crescents or triangles.

2. 2

   Saute in butter until golden brown.

3. 3

   Spread with anchovy paste or French mustard, arrange flaked smoked sturgeon over canapes, sprinkle with chopped olives and pimentos, garnish with a rolled fillet of anchovy, and serve on a doily-covered plate with parsley.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 26. The excerpt below is the record exactly as published.

Smoked Sturgeon Canape Clam Broth Buttered Wafers Broiled Finnan Haddie Potatoes on the Half Shell Peggy's Sour Cabbage Cheese Souffle Strawberry Shortcake Coffee H ■ --¥ SMOKED STURGEON CANAPE Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles — then saute a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapes. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canape on a bread and butter plate covered with a paper doily and garnish with sprays of parsley

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