Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 drops onion juice
- a pinch of pepper
- 24 sandwiches
- 4 table- spoons soft butter
- salt
- pepper
Directions
Cut thin slices of bread the size wanted, remove the crusts and toast. Cover closely with pickled oysters, cutting out the hard part, dust with red pepper, and cover with a highly seasoned mavonnaise. Do not cover.
PARISIAN CANAPfiS.
Ysaguirre and LaMarca.
Cut thin slices of stale bread into small oblongs, and cut off the crusts. Fry in butter to a light brown. Spread each piece with anchovy butter, and place on each a boned anchovy ; sprinkle over them finely chopped olives and chopped chives, if at hand.
PAT£ DE FOIE GRAS SANDWICHES.
Mrs. Rorer.
One can will make 24 sandwiches. Remove the fat and mash the foie gras to a perfectly smooth paste, adding gradually 4 table- spoons soft butter, ^ teaspoon salt, a pinch of pepper and about 10 drops onion juice; press the whole through a sieve.- Have thin slices of bread cut into fancy shapes and toasted ; spread thickly with the paste, and garnish with olives and white of hard boiled egg cut in rings or fancy shapes. Do not cover.