Tricolor Canapes

Ingredients

• Skin and bone six anchovies
• Boil three eggs until they are hard
• Cut four slices of bread
• finely-chopped gherkins or capers
• a few sprigs of parsley

Method

1. 1

   Prepare anchovies and eggs, passing through a sieve.

2. 2

   Cut bread, layer with egg white, gherkins, and egg yolk.

3. 3

   Arrange on a dish and garnish with parsley.

Nutrition per serving

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.

Tricolor Canapes. Skin and bone six anchovies, pound them in a mortar and pass them through a fine wire sieve. Boil three eggs until they are hard, separate the whites from the 130 SIDE DISHES. yolks and pass them separately through the sieve. Care must be taken in preparing these ingredients not to get the colors mixed. Cut four slices of bread, trim off the crusts, and cut each slice into two square pieces. Put a strip of the hard-boiled white of an egg on a piece of fried bread, next a strip of finely-chopped gherkins or capers, and next a strip of the yolk of eggs, thus making three colors on one piece of bread Proceed in like manner with the rest. Spread a fancy dish-paper or a folded napkin over a dish, arrange the canapes neatly on it, placing here and there a few sprigs of parsley

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