Olive Canapes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Prepare the toast and cut into delicate circles. Place on each circle a coiled anchovy, and set a Stuffed Olive in the center of the coil. Decorate lightly with Olives and capers minced very fine, ...
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Ingredients
- 6 Stuffed Olives
- 6 Slices of Buttered Toast
- 6 Anchovies
- Capers and Minced Olive to Garnish
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