Tricolour Canapes

Ingredients

• Skin and bone six anchovies
• Boil three eggs until hard
• Cut four slices of bread
• Melt a good-sized lump of butter
• putting a few sprigs of parsley here and there

Method

1. 1

   Pound anchovies, sieve, and prepare hard-boiled eggs.

2. 2

   Fry bread squares in butter, spread with anchovy, and layer with egg whites, yolks, and gherkins.

3. 3

   Arrange on a dish with parsley and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 103. The excerpt below is the record exactly as published.

Tricolour Canapes. — Skin and bone six anchovies, pound them in a mortar, and pass them through a fine wire sieve. Boil three eggs until hard, separate the whites and yolks, and pass them separately through the sieve. Care must be taken in preparing these ingredients not to get the colours mixed. Cut four slices of bread, trim off the crusts, and cut each slice into two squares. Melt a good-sized lump of butter in a stewpan, put in the squares of bread, and fry them until a pale golden colour. Drain the pieces of bread, leave them until cold, then spread them over with the pounded anchovies. Put a strip of the hard-boiled white of egg on a piece of the fried bread, next a strip of finely-chopped gherkins or capers, and next a strip of the yolk of egg, thus making three colours on one piece of bread. Proceed in a like manner with the rest. Spread a fancy dish-paper or a folded napkin over a dish, arrange the Canapes tastefully on it, putting a few sprigs of parsley here and there

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