Excerpt from Dainties
These are served at dinner or luncheon in the place of shell-fish, immediately before the soup, or they may precede the shell fish.
Anchovy Canapes
Mash three anchovies, add a teaspoonful of onion juice, the yolk of a hard-boiled egg, a dash of pepper and a tablespoonful of olive oil. Cut rounds from thin slices of brown bread, toast them quickly, spread with soft butter, then with the anchovy mixture. Garnish with slices of pimolas and the white of the egg pressed through a vegetable press. Dish on paper mats on a heated plate, and send to the table.
Sardine Canapes
Make precisely the same as anchovy canapes, using two sardines.
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