Swedish Canapes Recipe

Cut thick slices of whole wheat or Graham bread, trim the crusts and

hollow out the centers, being careful not to make a hole all the way

through. Pound or mash the hard boiled yolks of three eggs with a

tablespoonful of anchovy paste or two anchovies, two tablespoonfuls of

butter and a dash of lemon juice. Cut a dill pickle lengthwise into

slices an eighth of an inch thick, then cut these slices into long

strips a half inch wide. Cut large pickled beets into strips of the same

width. Cut a dozen pimolas into halves. Butter the bread, fill with the

paste, put over the strips of dill pickle, leaving one inch between each

strip. Cross these with strips of pickled beets, put half of a pimola

into each square. Dish on paper mats. Serve as an appetizer before soup.

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