Swiss Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the French Toast, and cut six delicate pieces into the shape of a triangle. Spread these with Anchovy Butter; decorate along one side with the whites of the eggs, finely minced; along the s...
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Cooking tools:
- Skillet
- Stove
- Spatula
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Pot
- Spoon
- Cloth napkin
- Plate
- Serving platter
Ingredients
- An Ounce of Anchovy Butter
- 3 Hard-Boiled Eggs
- 6 Stuffed Olives
- 3 Minced Green Gherkins
- 6 Slices of Toast
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