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.
CANAPÉS OF CAVIARE
Cut very light bread into slices quarter of an inch thick, then into rounds or squares two inches across. Sauté them in butter on one side. When they are cold spread them with a thin covering of caviare moistened with a little oil and lemon juice. Place on the top of each one a very thin slice of lemon.
Caviare is the fermented roe of the sturgeon. It is a dish much esteemed in Russia, but the taste for it is not very general in other countries, so discretion should be used in serving it.
It comes in small jars and can be obtained at grocers’.
OYSTERS OR CLAMS ON THE HALF SHELL
Raw oysters and clams are served on the “half shell” for a first course. Blue Point oysters and Little Neck clams are the varieties preferred. The smallest ones, and those uniform in size, should be selected. They should be opened only a short time before serving. The muscle holding the mollusk to the shell is cut and the oyster or clam is served on the deep valve.