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COCKTAIL AND FOOD RECIPES
P .ARMES.AN A.ND HA.M CA.N.APES
Cut bread in squares one-fourth inch in
thickness, fry a delicate brown, spread with
Deviled Ham. Sprinkle with grated Par–
mesan
chee~e,
with a dash of cayenne. Brown
in hot oven.
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PA.TE DE FOIE GR.AS (Mock)
CA.NAPES
Vz
Cup Calves' Liver, boiled and
pounded to paste
4 Tablespoons Cooked Minced
Mushrooms
Season with salt
Mix in Melted Butter to create soft paste.
Spread on small squares of Toast. Truffles
may be substituted for :Mushrooms.
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PA.TE DE JifOIE GRAS CANAPES
3 tablespoons of Pate de foie gras
paste, or mock paste
~
cup cream
Season to taste. Spread on thin crisp toast
and garnish with parsley.
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