Fish Canapes Recipe

Pound a quarter of a pound of cooked fish to a paste; season it with a

few drops of onion juice, a saltspoonful of salt, and a dash of black

pepper. Stir into it two tablespoonfuls of sauce tartare; spread this on

six or eight rounds of buttered bread browned in the oven; garnish the

tops with grated cucumber and send to the table.





Deviled Oyster Canapés



Cut slices of bread into squares, toast and remove the crusts. Remove

the hard part from a pint of pickled oysters, place oysters over bread,

close together and in rotation, dust thickly with red pepper; put over

as a thin covering a highly seasoned sauce mayonnaise, and serve. Do not

put over a second piece of bread.

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