[Sardine Canapés]
Remove the skin and pound the sardines to a paste; put a thick layer of this paste over the top of a round of toasted bread. Cut one gherkin into very thin slices, arrange them overlapping around the edge; put a little finely chopped hard-boiled egg in the center, and they are ready to serve.
[Fish Canapés]
Pound a quarter of a pound of cooked fish to a paste; season it with a few drops of onion juice, a saltspoonful of salt, and a dash of black pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on six or eight rounds of buttered bread browned in the oven; garnish the tops with grated cucumber and send to the table.
[Deviled Oyster Canapés]
Cut slices of bread into squares, toast and remove the crusts. Remove the hard part from a pint of pickled oysters, place oysters over bread, close together and in rotation, dust thickly with red pepper; put over as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not put over a second piece of bread.
[Pâté de Foie Gras Canapés]
For twenty-four sandwiches take one tureen of foie gras. Remove the fat, and mash the foie gras to a perfectly smooth paste, adding gradually four tablespoonfuls of soft, not melted, butter; add a dash of cayenne and a half teaspoonful of salt and about ten drops of onion juice, and press the whole through a sieve. Cut slices of bread into fancy shapes and toast; crescents are very pretty. Cover each slice thickly with this paste; garnish with hard-boiled white of egg, cut into diamonds or tiny crescents, and olives cut into rings. Arrange neatly, and they are ready to serve.