The Myrtle Reed Cook Book Part 41

XVII

Mix caviare to a cream with lemon-juice and spread on b.u.t.tered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviare.

XVIII

Heat a can of caviare with a little melted b.u.t.ter, season with lemon-juice and cayenne, and serve on small squares of hot b.u.t.tered toast.

XIX

Fry small rounds of bread in b.u.t.ter, drain and cool. Chop watercress very fine, rub it to a paste with b.u.t.ter and spread on the toast.

Sprinkle with salt and paprika, cover with caviare seasoned with lemon-juice, and serve with a garnish of cress.

XX

Spread thick rounds of fresh bread with b.u.t.ter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress.

XXI

Rub to a smooth paste the yolks of hard-boiled eggs and an equal quant.i.ty of skinned and boned sardines, seasoning with lemon-juice.

Spread on narrow strips of b.u.t.tered toast and serve either hot or cold.

XXII

Drain and skin boned sardines. Saute in b.u.t.ter, season with salt, cayenne, and lemon-juice, and serve hot on small strips of b.u.t.tered toast.

XXIII

Drain, skin, bone, and mash sardines. Rub to a smooth paste, moistening with melted b.u.t.ter and lemon-juice. Spread on small circles of bread, lay a ring of hard-boiled egg-white in the centre, fill the s.p.a.ce with minced olives and surround with the sifted yolk.

Serve with cress or parsley.

XXIV

Toast small slices of rye-bread and spread with sardines, pounded to a paste and rubbed smooth with b.u.t.ter. Arrange alternate rows of chopped hard-boiled egg yolks and whites, garnish with parsley and serve.

XXV

Rub boned and skinned sardines to a paste with b.u.t.ter and the yolks of hard-boiled eggs, seasoning with chopped pickle and parsley, lemon-juice, and mustard. Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve.

XXVI

Spread rounds of fried bread with anchovy paste and cover with Mayonnaise to which has been added chopped capers, olives, and onion.

Garnish with cress and serve cold.

XXVII

Fry small rounds of bread, spread with anchovy paste, lay a slice of tomato on each and serve ice cold, garnis.h.i.+ng with cress or parsley.

XXVIII

Sprinkle rounds of fried bread with grated cheese, heat until the cheese melts, and serve very hot.

XXIX

Spread rounds of fried bread with caviare seasoned with lemon-juice, lay a slice of hard-boiled egg on each one, and sprinkle with chopped cress.

x.x.x

Rub chopped ham to a smooth paste, moistening with cream, milk, or melted b.u.t.ter. Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven.

x.x.xI

Spread small strips of bread with b.u.t.ter and sprinkle with salt and paprika. Cover with grated cheese, bake until the cheese softens, and serve immediately.

x.x.xII

b.u.t.ter small rounds of toast, cover with thin slices of Swiss cheese or sprinkle with grated Swiss cheese, brown in the oven, and serve hot.

x.x.xIII

Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the cheese is melted. The bread may be spread with French mustard before the cheese is put on.

x.x.xIV

Rub two chicken livers to a smooth paste with b.u.t.ter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.

x.x.xV

Mix equal quant.i.ties of minced cooked chicken, ham, or tongue with a little very thick Cream Sauce. Season with curry-powder and lemon-juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between.