Indian Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut six slices of bread into delicate circles, and fry in butter. Spread first with Potted Ham and then with Chutney. Sprinkle with grated Parmesan cheese. Set in the oven to brown for five minutes...
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Ingredients
- A Small Can of Potted Ham
- An Ounce of Chutney
- 6 Slices of Toast
- 2 Ounces of Grated Parmesan Cheese
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