Sardine Or Lobster Or Other Sea Food. Canapes
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Sardine Or Lobster Or Other Sea Food. Canapes
6 portions prepared bread
6 large sardines or
6 tablespoons lobster or other sea food, chopped fine Juice of 1 lemon
Wcrcestershire sauce
6 large olives
24 thin slices lemon
Remove skin and backbone and flake the sardines with a fork. Or chop cooked lobster meat very fine. Season with lemon-juice, salt and a few drops of Worcestershire sauce. Spread the prepared bread with the mixture and decorate by placing in the center of each canape a small circle of pickled beet. Cut a slice from the end of a large olive so that it will stand firmly and place this in the center of the beet. A narrow border of minced beet may be placed around the edge of the canape with good effect. Garnish the plate with four thin slices of lemon placed symmetrically.
Crab meat, shrimps or any smoked or canned fish, highly seasoned and attractively garnished, may be utilized for canapes instead of the sardines or lobster meat.
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