Recipes > Appetizers > Sardine Canapés

Sardine Canapés


Spread circular pieces of toasted bread with sardines (from which bones have been removed) rubbed to a paste, with a small quantity of creamed butter and seasoned with Worcestershire Sauce and a few grains cayenne. Place in the centre of each a stuffed olive, made by removing stone and filling cavity with sardine mixture. Around each arrange a border of the finely chopped whites of hard boiled eggs.


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The Boston Cooking-School Cook Book (1896).

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