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ANCHOVY CANAPÉS


ANCHOVY CANAPÉS WITH EGGS

  • Cut the bread about one-quarter of an inch thick and two inches square (or round).
  • Spread with anchovy paste.
  • Chop separately the yolks and whites of hard-boiled eggs and cover the canapés.
  • Divide canapés into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.

ANCHOVY CANAPÉS WITH TOMATOES

  • For each person take a thin slice toast covered with anchovy paste.
  • On each toast, place whole egg which has been boiled four minutes, so that it can be pealed whole and the yolk is still soft.
  • Around the toast put tomato sauce.
  • Serve immediately.




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Helpful Tips

The bread for canapes should be cut oblong, diamond shaped, in rounds, or with a cutter that has a fluted edge. While the toast is quite hot, spread with the prepared canape mixture and serve on a small plate with sprigs of watercress or points of lemon as a garnish.

Another way is to cut the bread into delicate fingers, pile it log-cabin fashion, and garnish the centre with a stuffed olive. For cheese canapés sprinkle the toast thickly with grated cheese, well seasoned with salt and pepper. Set in a hot oven until the cheese melts and serve immediately.

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