Excerpt from Louis Salads Chafing Dishes
Canape Moderne
Prepare some caviar as in Canape a la Russe and spread over toast. Split two anchovies lengthwise and place them crisscross on the toast in such a manner as to leave four spaces. Take a hard-boiled egg, and chop the yolk and white separate. Chop finely a table-spoonful of pecan nuts, also the meat of half a dozen olives. Place each of these four separately in the spaces made by the anchovies, and serve cold.
Canape Norwegian
Take three-quarters of a pound of the thick part of finnan-haddock, boil for ten minutes, and let cool in cold water. Strain off the water, and chop fine, adding one-quarter of a pound of fresh butter until a thick paste is formed. Add two teaspoonfuls of anchovy butter, season to taste, and spread over saltine crackers or fancy trimmed toast. Fillets of anchovies laid on top will improve it.
Canape A La Reine
Take the white meat of chicken, and a couple of sticks of celery. Chop them together fine, and season with salt, pepper and vinegar. Let this stand awhile, then squeeze dry, and add two table-spoonfuls of mayonnaise dressing, and mix well. Serve on toast. This can also be used to stuff rolls, and with thin slices of ham, makes delicious sandwiches.
Batons De Sardine
Take some puff-paste about an eighth of an inch thick and cut in strips three inches long, and an inch broad. Bake in a medium oven until brown and crisp. When cool spread on the strips some sardine paste as described in Canape Demidoff. Clean some sardines, and cut in small strips and lay them over the Canape and serve with a piece of lemon.
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