Recipes > Appetizers > Canapes



After cutting the crust from a loaf of stale bread, cut the loaf in very thin slices, and toast to a delicate brown. Butter lightly, and spread with any kind of potted meat or fish. Put two slices together, and, with a sharp knife, cut them in long strips. Arrange these tastefully on a dish and serve at tea or evening parties. Sardines may be pounded to a paste and mixed with the yolks of hard-boiled eggs, also pounded to a paste, and used instead of potted meats. In this case, the slices of bread may be fried in salad oil.


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Miss Parloa's New Cook Book.

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