Recipes > Appetizers > Spanish Canapes

Spanish Canapes


  • 1 cup of chopped fish
  • 3 sweet pickles minced fine
  • 2 tablespoonfuls of Madras chutney
  • 2 tablespoonfuls of Hollandaise sauce
  • 8 pieces of toast
  • 3 tablespoonfuls of grated Parmesan cheese


Prepare circular pieces of buttered toast. Then mix chopped fish with sweet pickles, and Madras chutney; moisten with Hollandaise sauce.

Spread this mixture over the toast; sprinkle with grated Parmesan cheese. Let bake for five minutes and serve.


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365 Foreign Dishes (1908).

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