Caviar Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the toast and cut in delicate circles. In the meantime put half the contents of a small jar of Russian Caviars into a saucepan; add two tablespoonfuls of cream and heat one and a half minut...
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Ingredients
- 6 Slices of French Toast
- ½ Box of Russian Caviar
- 2 Tablespoonfuls of Cream
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