Toasted Chicken Canapes
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp ground cooked chicken
1/4 cp finely cut celery
2 tbsp finely cut black olives
1/4 tsp salt
1/8 tsp pepper
1/4 cp tartare sauce
12 thin slices bread
butter or margerine, softened
1 - Combine chicken, celery, olives, salt, pepper, and tartare sauce
2 - Cut cursts from bread.
3 - Spread slices with softened butter or margerine.
4 - Spread with chicken mixture.
5 - Roll.
6 - Place seam side down in pan lined with waxed paper.
7 - Cover with waxed paper and damp towel.
8 - Chill in refrigerator 30 minutes or longer.
9 - Brush with melted butter.
10 - Broil under moderate heat until golden.
Makes 12 canapes.
Add 1/4 cp grated Cheddar cheese to this mixture for extra-good flavor.