CANAPES OF FISH
Toast small squares of bread and make a border of stiffly beaten white of egg around each one, using a pastry bag and tube. Bake in a quick oven until light brown. Fill the centre with creamed fish and serve very hot.
Toast small squares of bread and make a border of stiffly beaten white of egg around each one, using a pastry bag and tube. Bake in a quick oven until light brown. Fill the centre with creamed fish and serve very hot.