ANCHOVY CANAPES

Cut the bread as for caviar canapes and spread with anchovy paste.  Chop separately the yolks and whites of hard-boiled eggs and cover the canapes, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.

ANCHOVY CANAPES WITH TOMATOES

For each person take a thin slice toast covered with anchovy paste.  Upon this place whole egg which has been boiled four minutes, so that it can be pealed whole and the yolk is still soft.  Around the toast put tomato sauce.

CHOPPED ONION AND CHICKEN FAT

Chop one yellow onion very fine, add four tablespoons of chicken fat (melted), salt to taste.  Serve on slices of rye bread.  If desired, a hard-boiled egg chopped very fine may be mixed with the onions.

BRAIN (APPETIZER)

Cook brains, let cool and add salt; beat up with chopped onions, juice of one and a half lemons and olive oil.  Serve on lettuce leaves.

BLACK OLIVES

Pit black olives, cut them very thin, and prepare as brain appetizer; beat well with fork.

CHICKEN LIVER PASTE, No. 1

Wash thoroughly several fowls’ livers and then let them simmer until tender in a little strong soup stock, adding some sliced mushroom, minced onion, and a little pepper and salt.  When thoroughly done mince the whole finely, or pound it in a mortar.  Now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist.  Warm over the fire, stirring frequently until the mixture is quite thick, taking care that it does not burn.

It should be served upon rounds of toast on a hot dish garnished with parsley.

IMITATION PATE DE FOI GRAS

Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoons of chicken or goose fat, a finely chopped onion, one tablespoon of pungent sauce, and salt and white pepper to taste.  Boil the livers until quite done and drain; when cold, rub to a smooth paste.  Take some of the fat and chopped onion and simmer together slowly for ten minutes.  Strain through a thin muslin bag, pressing the bag tightly, turn into a bowl and mix with the seasoning; work all together for a long time, then grease a bowl or cups and press this mixture into them; when soft cut up the gizzards into bits and lay between the mixture.  You may season this highly, or to suit taste.

CHICKEN LIVER PASTE, No. 2

Take one-quarter pound chicken livers that have been boiled soft; drain and rub through grater, add one-quarter cup of fresh mushrooms that have been fried for three minutes in two tablespoons of chicken fat, chop these, mix smooth with the liver, moistening with the fat used in frying the mushrooms, season with salt, pepper, paprika and a little onion and lemon juice.  Spread on rye bread slices.  Garnish plate with a red radish or sprigs of parsley.