1936 Cocktails and Appetizers by a Connnoisseur

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ALMOND AND OLIVE SPREAD Combine lb- finely chopped Salted Almonds with cup minced Stuffed Olives, 2 tablespoons Mayonnaise and 1 tea spoon French Dressing. FATE DE FOiS GRAS SPREAD This Savory Paste made from Goose Liver seasoned with Wine and Truffles has a distinctly individual flavor and is served very cold and spread upon Toast or Crackers. CAVIAR AND CREAM CHEESE ROLL Roll small ball of Cream Cheese between moistened fingers. Roll Cheese Ball gently in Caviar and place on Sauted Toast foundation or Buttered Cracker. Garnish with Chopped Parsley. CANAPES Canapes are slices of Bread toasted, dipped in Butter, and browned in the oven. The slices are then covered with some mixture. They are served hot. The Bread is cut a quarter of an inch thick. ANCHOVY CANAPES Spread strips of fried Bread with Anchovy Paste. Arrange in lines, on top, alternate rows of the White and Yolk of Hard Boiled Eggs chopped fine.

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