Caviar canapes and hors d'oeuvres

Yield: 1 text file

Measure Ingredient
bread cut into shapes or Melbas
-egg salad spread
-a spread of caviar, minced onion and lemon
-a single small shrimp as a garnish.
-one ring of sliced, raw, mild onion
-dip slice of cucumber in French Dressing and place
inside onion ring
-cover cucumber with small mound of caviar seasoned with
lemon and onion juice
- garnish with capers, chives or riced hard cooked eggs.

Caviar can be used sparingly and economically to dress up all sorts or canapes, hors d'oeuvres and appetizers. It combines well with fish, mayonnaise and egg dishes.


~1- As a garnish alone or with shrimp and crab on devilled egg salads served on toast rounds, crackers or in small pastries.

~2- Sprinkled on a dab of mayonnaise topping a ½ hard cooked egg.

~3- Assemble in layers: -sauteed toast rounds, crackers, Pumpernickel ~4- Assemble: -toast rounds or similar ~5- Sprinkle over a dab of mayonnaise topping a wedge or slice of tomato on a cracker or toast.

~6- Sprinkle on a dab of herbed mayonnaise topping a cold salmon or Arctic char steak in jellied aspic glaze.

Submitted By JIM WELLER On 07-08-95

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