Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Ham and Cornichon Canapés

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Preparation info

  • 42 pieces

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Crustless rye bread slabs, 3 x 7 x ⅛

Method

Procedure

Preparation

  1. Follow the Procedure for Constructing Canapés by the Slab Method, spreading the two bread slabs with 5 fl oz (150 mL) of the mustard butter. It is important to spread the butter to the very ends of the bread slabs
  2. Arrange the ham slices on the sla