Spanish Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
subsection#preparation,Prepare circular pieces of Buttered Toast, make a mixture of a cup of any white-fleshed Fish, the Madras Chutney moistened with the Hollandaise Sauce and minced pickles, all ...
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Ingredients
- 6 Circular Pieces of Buttered Toast
- A Cupful of White-Fleshed Fish, Finely Minced
- 3 Sweet Pickles
- A Tablespoonful of Madras Chutney
- 2 Tablespoonfuls of Hollandaise Sauce
- 2 Tablespoonfuls of Grated Parmesan Cheese
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