Caviar Canapes

Canapes de Caviar

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of French Toast
  • ½ Box of Russian Caviar
  • 2 Tablespoonfuls of Cream


Prepare the toast and cut in delicate circles. In the meantime put half the contents of a small jar of Russian Caviars into a saucepan; add two tablespoonfuls of cream and heat one and a half minutes on the stove. Be careful to stir constantly. Pour this over the Toast; place on a dish on a folded napkin and serve. Again, the circles of Toast may be used as a foundation, the edges being spread with anchovy butter, with an onion ring at its base. Fill this decorated ring with the Caviars, place on a folded napkin on a dish and serve.