Caviar canapes and hors d'oeuvres
1 text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| bread cut into shapes or Melbas | ||
| -egg salad spread | ||
| -a spread of caviar, minced onion and lemon | ||
| juice | ||
| -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. | ||
Directions
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.
Try:
~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