Page:The Up-to-Date Sandwich Book.djvu/181

 CANAPES

Canapes are savories, or appetizers, usually served before the first course at dinners, luncheons, or chafing dish suppers. One slice only is used for each canape. They may be dipped in melted butter, toasted or fried and cut into fancy shapes. The mixture is spread on top, the top is garnished.

CAVIARE CANAPES

Season the caviare with a dash of lemon juice and a very little onion juice. Spread mixture on toasted rounds of white bread and sprinkle top with finely chopped hard-boiled egg. Garnish with cress.

HERRING CANAPES

Toast slices of white bread, remove the crusts and cut oblong. Spread them with butter mixed with a very little French mustard, cover with finely minced sour pickle; place upon each two boneless herrings. Sprinkle finely chopped hard-cooked egg yolk over top.