Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Canape a la Prince
From Kirmess cook book, 1907
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- six fillets of anchovy
- one head of white celery
- two truffles
- yolks of two hard boiled eggs
- one teaspoonful of finely chopped chives
- one tablespoonful of salad oil
- one teaspoonful of vinegar
Method
Mix anchovy, celery, and truffles with egg yolks, chives, mustard, salad oil, and vinegar.
Rub through a sieve and serve on lettuce leaves.
Nutrition per serving
438Calories
21 gProtein
12 gCarbs
34 gFat
As published
This recipe was extracted from Kirmess cook book (1907), page 14. The excerpt below is the record exactly as published.
CANAPE A LA PRINCE. Mrs. James Wright, New York. Take six fillets of anchovy, one head of white celery and two truffles. Gut in small pieces the size of a pea. Put them into a bowl and mix with a sauce made as fol- lows : The yolks of two hard boiled eggs, passed through CANAPES AND HORS D'OEUVRES. 41 fine sieve^ one teaspoonful of finely chopped chives^ a few capers, one-fourth teaspoonfol of mustard, yolk of one raw egg. Add one tablespoonful of salad oil, one tea- spoonful of vineg
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