Sardine Canapes

Ingredients

• six pieces of bread
• twelve boneless sardines
• one teaspoonful of chopped Spanish peppers
• one tablespoonful of chopped green peppers
• tablespoonful of onion juice
• tablespoonful chopped queen olives
• tablespoonful lemon juice

Method

1. 1

   Toast bread and mash sardines.

2. 2

   Mix with peppers, onion juice, olives, and lemon juice to form a paste.

3. 3

   Spread on toast and garnish with egg yolks and parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 13. The excerpt below is the record exactly as published.

six pieces of bread, toast it on one side. ' Mix a medium size jar of Bussian caviar with two tablespoonfuls of lemon juice. Spread it on the toast. Press separately through a sieve the yolk and whites of two hard boiled eggs. On edge of toast place a border of chopped parsley, then a row of the white of eggs, then row of the yolk of egg. Serve on canap6 plates. CAVIAR TOAST. Mrs. William Cook. Mix one egg and a cup of milk together and beat un- til light. Take medium thick slices of bakers' bread, dip in milk and egg and fry until a golden brown. Put on plate and spread with Bussian caviar. Sprinkle a few drops of lemon juice on each and serve while hot DELICIOUS APPETIZERS. Mrs. W. A. Durrie. Two rounds of rye bread measuring five inches across. Whip rich cream until very stiff and add English mus- tard until the cream is of a golden color and sufficiently 40 KIRMESS COOK BOOK. flavored. Spread this an inch thick on bread, cover with finely chopped ham. Place a pitted olive in center and keep cold till served. 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 juice. Spread this mixture on the rounds of toast. Sprinkle over the tops chopped Spanish peppers. Place these on small plates with a row of chopped green peppers around edge of toast. BROILED SARDINE CANAPES. Mrs. C. A. Oould, New York. Take six oblong pieces of toast the size of boneless sardines. Broil two sardines for each piece of toast. Squeeze a little lemon juice over sardines, garnish with small pieces of lemon ojid parsley Serve. 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 vinegar. Rub through a seive. Place this mixture on small white lettuce leaves and serve as an appetizer. OYSTER CANAPES. Mrs. F. D. Gray. For six canapte, boil eighteen oysters until thorough- ly cooked^ chopped in small pieces. Add one tea- spoonful of chopped Spanish peppers^ one teaspoonful of diopped green peppers, two tablespoonfuls of diopped celery. Mix this thoroughly with mayonnaise dressing. Place on round pieces of stale bread with a nest of may- onnaise in center. Put a small pimola in center of this and a border around the edge of chopped Spanish pep- pers. TOMATORi WITH ANCHOVIES. Mrs. Oeorge Park, Rye, N. Y. Select six well-formed tomatoes Cut from top of stem side an opening, remove about one-fourth of toma- to, fill this opening with anchovy paste mixed with to- mato taken from top, form in cone shape the anchovy paste. Over this sprinkle the yolk of hard boiled egg, pressed through a sieve. Serve on small plates with parsley around bottom of tomato. SARDINES WITH EGOS. Mrs. C. A. Gould's French Chef. Boil eggs hard, chop whites and yolks separately, add 42 KIRMESS COOK BOOK. a little parsley chopped fine^ season and mix all together, put yolks in center of dish, then whites around them, split sardines in half, take out bones, and place around chopped eggs. Garnish with lemon and serve with mayonnaise dressing. Serve cold. HOBS D'oEUVEBES OF HERRINGS. Mrs. C. A. Oovld's French Chef. Clean salt herring free of skin and bones, cut into fil- lets according to size wished. Take long, covered dish, put onion at bottom, add the herring. Add bay leaf, thyme, cloves, then repeat and have onion on top. Cover with salad oil, add one tablespoon of vinegar, shake well to mix the vinegar. It is ready in forty-eight hours. Cover with the lid. Serve in as small hors d^oeuveres on toast. SARDINE CANAPES. Mrs. F. D. Gray. Cut six pieces of bre^d with small biscuit cutter, toast on one side; take twelve boneless sardines, skin and mash with a silver fork. Add one teaspoonful of ehoppd Spanish peppers, one tablespoonful of chopped gieen peppers, tablespoonful of onion juice, tablespoon- ful chopped queen olives, tablespoonful lemon juice

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