1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

HOW TO PREPARE BREAD FOR CANAPES

When the recipe calls for toast, the

following recipe should be used:

Cut some fresh bread in round or fancy shapes. A canape should always be small enough to pop into your mouth. Fry the bread in butter or olive oil until it is a golden brown. Drain off on brown paper, and allow to cool before using.

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