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Suggestions for Canapés

1. Spread rounds of bread, toasted and buttered, with purée of pâté de foie gras. On top of this place a slice of hard-boiled egg. Garnish with caviar and filet of anchovy. 2. Another way is to scoop the inside from small rolls, butter and toast them in the oven. Spread with purée of foie gras and return to the oven. When piping hot, fold in napkins and serve at once as first course.

3. Spread oblong pieces of bread buttered and toasted with sardine paste. Place a sardine on each and sprinkle with lemonjuice and chopped parsley. Or toast in the oven and serve hot with lemon.

4. Spread rounds of buttered bread with a paste made from finely chopped, hard-cooked egg. Decorate with a row of slices of gherkin. Or season caviar with lemon-juice and a dash of onion and garnish with a slice of olive.

5. Spread rounds of buttered toast with anchovy paste and then with a mixture of grated cheese and butter beaten to a cream. Reheat in the oven until the cheese melts. Garnish with a mushroom cap sautéd in fat or with a bit of watercress. 6. Spread rounds of buttered toast with anchovy paste and then with a mixture of shredded crab-meat mixed with cheese creamed with butter.