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Canapés à la Fife
Croûtes of fried bread. Lay upon each croûte two fillets of anchovy, season with pepper and salt, and drop over each fillet a little whipped cream.
Dish up on a napkin.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Savouries › Canapés à la Fife
Croûtes of fried bread. Lay upon each croûte two fillets of anchovy, season with pepper and salt, and drop over each fillet a little whipped cream.
Dish up on a napkin.