Recipes > Appetizers > Nut and Olive Canapé

Nut and Olive Canapé

Instructions

Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, season with a few grains cayenne and moisten with Mayonnaise or Boiled Salad Dressing to the consistency to spread. Spread fried bread with mixture and garnish with very thin strips of pimentos; set pimolas in center of each canapé.

Print

Print recipe/article only

Source

Fifty-Two Sunday Dinners (1913).


comments powered by Disqus