Chicken Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare a Chicken Forcemeat, and then prepare six slices of Toast, cut square or in circles. Add an ounce of butter and one gill of cream to the Chicken Forcemeat; work well together, and then set ...
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Ingredients
- 6 Slices of Toast
- A Cupful of Chicken Forcemeat
- An Ounce of Butter
- A Gill of Cream
- The Whites of 2 Hard-Boiled Eggs
- 2 Ounces of Parmesan Cheese
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