Reference > Farmer's Cookbook > SANDWICHES AND CANAPÈS > Sardine Canapés
  Cheese Canapés II Lobster Canapés  
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Sardine Canapés

Spread circular pieces of toasted bread with sardines (from which bones have been removed) rubbed to a paste, with a small quantity of creamed butter and seasoned with Worcestershire Sauce and a few grains cayenne. Place in the centre of each a stuffed olive, made by removing stone and filling cavity with sardine mixture. Around each arrange a border of the finely chopped whites of “hard-boiled” eggs.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cheese Canapés II Lobster Canapés  
 
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