Luncheons: A Cook's Picture Book

by Mary Ronald

ANCHOVY CANAPÉS

Cut fresh bread into slices quarter of an inch thick, then into rounds two and a half inches in diameter. Spread the rounds of bread with butter, season with a little salt, pepper, and mustard.

Split and trim the anchovies to uniform length and arrange them on the bread in rosette form. Fill the spaces between the anchovy fillets with the chopped white and the crumbed yolk of hard-boiled eggs and make a border around the bread with the white. Use a little chopped parsley in the decoration.

For other canapés, see “Century Cook Book,” page 368.