Caviar Canapes And Hors Doeuvres Recipe
Yield: 1 text fileRecipe by luhu.jp
Ingredients:
bread cut into shapes or Melbas egg salad spread a spread of caviar, minced onion and lemon
juice a single small shrimp as a garnish.,
Directions:
Caviar can be used sparingly and economically to dress up all sorts or
canapes, hors doeuvres and appetizers. It combines well with fish,
mayonnaise and egg dishes.
Try:
~1- As a garnish alone or with shrimp and crab on devilled egg salads
served on toast rounds, crackers or in small pastries.
~2- Sprinkled on a dab of mayonnaise topping a 1/2 hard cooked egg.
~3- Assemble in layers: -sauteed toast rounds, crackers, Pumpernickel
~4- Assemble: -toast rounds or similar
-one ring of sliced, raw, mild onion
-dip slice of cucumber in French Dressing and place
inside onion ring
-cover cucumber with small mound of caviar seasoned with
lemon and onion juice
- garnish with capers, chives or riced hard cooked eggs.
~5- Sprinkle over a dab of mayonnaise topping a wedge or slice of
tomato on a cracker or toast.
~6- Sprinkle on a dab of herbed mayonnaise topping a cold salmon
or Arctic char steak in jellied aspic glaze.
Submitted By JIM WELLER On 07-08-95
Source from luhu.jp
canapes, hors doeuvres and appetizers. It combines well with fish,
mayonnaise and egg dishes.
Try:
~1- As a garnish alone or with shrimp and crab on devilled egg salads
served on toast rounds, crackers or in small pastries.
~2- Sprinkled on a dab of mayonnaise topping a 1/2 hard cooked egg.
~3- Assemble in layers: -sauteed toast rounds, crackers, Pumpernickel
~4- Assemble: -toast rounds or similar
-one ring of sliced, raw, mild onion
-dip slice of cucumber in French Dressing and place
inside onion ring
-cover cucumber with small mound of caviar seasoned with
lemon and onion juice
- garnish with capers, chives or riced hard cooked eggs.
~5- Sprinkle over a dab of mayonnaise topping a wedge or slice of
tomato on a cracker or toast.
~6- Sprinkle on a dab of herbed mayonnaise topping a cold salmon
or Arctic char steak in jellied aspic glaze.
Submitted By JIM WELLER On 07-08-95
Source from luhu.jp