Recipes > Appetizers > Oyster Canapés

Oyster Canapés


  • 1 cup of cream
  • 2 tablespoonfuls of fine-grated bread crumbs
  • 1 tablespoonful of butter
  • dash of paprica
  • grating of nutmeg
  • 24 oysters, washed, drained and chopped
  • rounds of toast


Scald cream, add bread crumbs, butter, paprica and nutmeg; then add oysters. Stir until the oysters are thoroughly heated, but without boiling the mixture. Spread rounds of toast with butter, and then with the oyster mixture. Serve at once accompanied by olives, pim-olas or gherkins.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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