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CAVIAR CANAPÉS

  • Cut the bread about one-quarter of an inch thick and two inches square (or round), and toast it.
  • After the bread is toasted spread over each slice a teaspoon of ice cold caviar.
  • Mix one teaspoon of chopped onion and one teaspoon chopped parsley; spread the mixture over the caviar.
  • Serve with quarters of lemon.


WHITE CAVIAR

  • Take roe of any fish, remove skin, salt; set aside over night.
  • Next day beat roe apart, pour boiling water over it and stir; when roe is white, pour off the water and let drain; then put in pan with two tablespoons of oil and salt, pepper, a little vinegar, and mix well.
  • Let stand refrigerated a few days before using.

NOTE: This caviar may be substituted in all recipes for the Russian caviar or domestic caviar may be procured in some shops.




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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 preparedcanape 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.