Home › The World's Kitchen › Cocoanut Cakes

Cocoanut Cakes

Have a wheat-cake preparation adding en plus to the batter half ounce grated cocoanut, then proceed to finish the cakes in the same manner. CANAPES DANOIS (DANISH CANAPES) Prepare six medium-sized bread canaps, rounded to two and a half inches in diameter. Toast them to a golden colour. Cover each with a very thin slice of cooked ham cut the same as the canaps. Spread a very little French mustard over the ham. Cut out six very thin slices smoked salmon, but only half the size of the ham, and arrange, on top of half the ham, spread half teaspoon Russian caviar over the other half of the ham each canap. Hash up very finely one cold, hard-boiled egg and sprinkle it over the canaps evenly. Dress on a dish with a folded napkin. Decorate with six quarters of lemon and a little parsley greens and serve.