Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Pate de Foie Canapes
From Kirmess cook book, 1907
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- six rounds of stale bread
- a medium size jar of 'Pat de Foie Gras'
- one teaspoonful of chopped gherkins
- one teaspoonful of Spanish peppers
- one-half teaspoonful of olives
- one-half teaspoonful of lemon juice
Method
Toast bread on one side.
Mix Pate de Foie Gras with gherkins, Spanish peppers, olives, and lemon juice.
Spread on toast and sprinkle with chopped Spanish peppers.
Serve on small plates.
As published
This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.
PATE PK FOIS CANAPES. Mrs. 8* J' Brown, Tarrytown, N, T. For six people cut six rounds of stale bread not more than two and a half inches in diameter. Toast the bread on one side. Make a mixture of a medium size jar of "Pat de Fois Gras/* one teaspoonful of chopped gherkins^ one teaspoonful of Spanish peppers, one half teaspoonful of olives or chopped Spanish onion, one- half teaspoonful of lemon juic
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