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Anchovy Canaps - cooking recipe from Sandwiches by Sarah Tyson Heston Rorer (1894)

CANAPS

These are slices of bread cut into fancy shapes, toasted or quickly fried in hot oil, or they may be spread with butter and browned in a quick oven. One slice only is used for each canap. The mixture is spread on top, the top garnished, and the canap used at once.

Anchovy Canaps Cover a round or square of toast with anchovies that have been mashed and seasoned with a little tomato catsup. Put a little chopped celery around the edge as a garnish and send at once to the table.

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