THIRTY-FIVE CLASSIC CANAPÉS Recipes from the late 1890s.
- Anchovy and Egg
- Pimola and Anchovy
- Anchovy and Olive
- Anchovy and Cheese
- Anchovy and Cayenne
- Watercress and Egg
- Tomato and Anchovy
- Anchovy Sauce Toasts
- Anchovy Essence Toasts
- Caviar and Watercress
- Caviar and Egg
- Caviar on Rye
- Caviar Lemon and Parsley
- Olives and Pickles
- Caviar on Boston Brown
- Caviar and Oysters
- Caviar Cream
- Caviar Toasts
- Caviar Watercress Toasts
- Crab and Green Pepper Toasts
- Sardines and Egg Toasts
- Sardine Toasts
- Sardine Lemon Toasts
- Sardine on Rye
- Sardine and Pickle
- Salmon and Caper Toasts
- Anchovy and Tomato Toasts
- Chese Toasts
- Fried Bread with Caviar
- Ham Toasts
- Cheese and Paprika Toasts
- Swiss Cheese Toasts
- Cheese and French Mustard Toasts
- Pate Toasts
- Mixed Meats Toasts
Anchovy and Egg
Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers.
Pimola and Anchovy
Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola. Fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley.
Anchovy and Olive
Serve pitted olives on rounds of fried bread with an anchovy curled around each olive. Fill the space to the edge with chopped olives or rings of hard-boiled eggs. Garnish with cress.
Anchovy and Cheese
Fry small rounds of bread in clarified butter, sprinkle with grated cheese, season with salt and cayenne, and put in the oven until the cheese is melted. Fillets of anchovies may be laid on these canapés and they may be served hot or cold, garnishing with minced parsley.
Anchovy and Cayenne
Pound anchovies to a smooth paste with butter and season with cayenne and lemon juice. Spread on strips of toast or bread and lay strips of anchovy on each piece. Fill the spaces between with hard-boiled eggs chopped separately.
Watercress and Egg
Chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter. Spread on strips of fried or toasted bread and lay an anchovy on each one.
Tomato and Anchovy
Slice large tomatoes, cut circles of bread to fit, and toast or fry the bread. Lay a slice of tomato on each piece, put a pimola in the centre, curl an anchovy around it and border with stiff mayonnaise, using the pastry bag and tube. Serve ice cold.
Anchovy Sauce Toasts
Beat together two eggs, a tablespoonful of melted butter, a teaspoonful of anchovy sauce, and salt and cayenne to season. Add three tablespoonfuls of grated cheese and one tablespoonful of flour wet with cream. Spread thickly upon small slices of toast and bake until brown.
Anchovy Essence Toasts
Chop two hard-boiled eggs fine, mix to a smooth paste with melted butter, season with anchovy essence, and serve on small circles or squares of buttered toast.
Caviar and Watercress
Spread strips of toast with caviar rubbed to a smooth paste with butter, sprinkle with chopped watercress, and serve cold.
Caviar and Egg
Heat caviar with enough cream to moisten, spread on rounds of fried or toasted bread, and sprinkle with hard-boiled egg-yolks rubbed through a fine sieve. Garnish with cress.
Caviar on Rye
Spread thin rounds of toasted rye-bread with caviar, seasoned with lemon juice. Lay a slice of hard-boiled egg on each one and serve with a garnish of parsley.
Caviar Lemon and Parsley
Spread thin squares of toast with caviar seasoned with lemon juice, sprinkle with minced parsley, and border with chopped hard-boiled eggs. Garnish with lemon and parsley.
Olives and Pickles
Chop fine, olives, pimentos, and cucumber pickles. Season caviar with lemon juice and spread upon circles of fried or toasted bread. Cover with a thin layer of the chopped mixture.
Caviar on Boston Brown
Spread butter upon thin round slices of rye-bread or Boston brown-bread and lay a thin slice of cucumber, which has been dipped in French Dressing, on each piece. Remove the yolk from slices of hard-boiled egg, lay the ring of white on the cucumber, and fill the centre with caviar.
Caviar and Oysters
Season caviar with lemon juice and spread upon rounds of toasted bread. Lay an oyster on each piece and serve on a plate with a garnish of cress and lemon.
Mix caviar to a cream with lemon juice and spread on buttered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviar.
Heat a can of caviar with a little melted butter, season with lemon juice and cayenne, and serve on small squares of hot buttered toast.
Caviar Watercress Toasts
Fry small rounds of bread in butter, drain and cool. Chop watercress very fine, rub it to a paste with butter and spread on the toast. Sprinkle with salt and paprika, cover with caviar seasoned with lemon juice, and serve with a garnish of cress.
Crab and Green Pepper Toasts
Spread thick rounds of fresh bread with butter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress.
Sardines and Egg Toasts
Rub to a smooth paste the yolks of hard-boiled eggs and an equal quantity of skinned and boned sardines, seasoning with lemon-juice. Spread on narrow strips of buttered toast and serve either hot or cold.
Drain and skin boned sardines. Sauté in butter, season with salt, cayenne, and lemon-juice, and serve hot on small strips of buttered toast.
Sardine Lemon Toasts
Drain, skin, bone, and mash sardines. Rub to a smooth paste, moistening with melted butter and lemon juice. Spread on small circles of bread, lay a ring of hard-boiled egg-white in the centre, fill the space with minced olives and surround with the sifted yolk. Serve with cress or parsley.
Sardine on Rye
Toast small slices of rye-bread and spread with sardines, pounded to a paste and rubbed smooth with butter. Arrange alternate rows of chopped hard-boiled egg yolks and whites, garnish with parsley and serve.
Sardine and Pickle
Rub boned and skinned sardines to a paste with butter and the yolks of hard-boiled eggs, seasoning with chopped pickle and parsley, lemon-juice, and mustard. Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve.
Salmon and Caper Toasts
Spread rounds of fried bread with chopped smoked salmon and cover with mayonnaise to which has been added chopped capers, olives, and onion. Garnish with cress and serve cold.
Anchovy and Tomato Toasts
Fry small rounds of bread, spread with anchovy paste, lay a slice of tomato on each and serve ice-cold, garnishing with cress or parsley.
Sprinkle rounds of fried bread with grated cheese, heat until the cheese melts, and serve very hot.
Fried Bread with Caviar
Spread rounds of fried bread with caviar seasoned with lemon-juice, lay a slice of hard-boiled egg on each one, and sprinkle with chopped cress.
Rub chopped ham to a smooth paste, moistening with cream, milk, or melted butter. Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven.
Cheese and Paprika Toasts
Spread small strips of bread with butter and sprinkle with salt and paprika. Cover with grated cheese, bake until the cheese softens, and serve immediately.
Swiss Cheese Toasts
Butter small rounds of toast, cover with thin slices of Swiss cheese or sprinkle with grated Swiss cheese, brown in the oven, and serve hot.
Cheese and French Mustard Toasts
Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the cheese is melted. The bread may be spread with French mustard before the cheese is put on.
Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.
Mixed Meats Toasts
Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick cream sauce. Season with curry powder and lemon juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between.