Swiss Canapes

Canapes a la Suisse

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • An Ounce of Anchovy Butter
  • 3 Hard-Boiled Eggs
  • 6 Stuffed Olives
  • 3 Minced Green Gherkins
  • 6 Slices of Toast


Prepare the French Toast, and cut six delicate pieces into the shape of a triangle. Spread these with Anchovy Butter; decorate along one side with the whites of the eggs, finely minced; along the second triangular edge with the minced yolks of the eggs, and on the third with the minced green gherkins. Place a stuffed olive in the center, and arrange nicely on a folded napkin on a dish and serve.