HEART-SHAPED SALMON CANAPÉS
Cut very light bread into slices one quarter of an inch thick. Stamp them with a cutter into heart shapes. Spread them thinly on both sides with butter and put them in the oven to brown; or sauté them in butter. Let them cool, then lay on each one a slice of Nova Scotia smoked salmon, cut as thin as possible. Place around the edges of the heart a border of chopped white of hard-boiled eggs, and a little crumbed yolk just at the upper point of the heart, making a round spot. The salmon must not be entirely covered with egg, so that the hearts may show three colors. Serve on individual plates, with a small piece of parsley at the rounded end.
Nova Scotia salmon can be bought at delicatessen stores.
NO. 26. OYSTERS AND CLAMS ON THE HALF SHELL.