Tuesday, February 02, 2010

Pie Canape

Happy Groundhog Day! Here in Chicago as the snow piles up today I predict we will actually have 6-8 more weeks of winter. An Easter w/o a winter coat is a rare thing.
This is from the 500 Tasty Snacks that Catherine Stier sent me. Yum yum!
1 round loaf rye bread
1 cut clove garlic
1/3 cup softened butter
1/4 cup mayonnaise
1 1/2 oz. caviar (oh boy)
Minced Parsley
Sieved egg yolk
6 oz. cream cheese
1/2 cup anchovy paste
2/3 cup Shrimp Spread (What on earth is that?)
1 cup Salmon Spread (gulp)
Cut a slice from widest part of loaf. Trim off crust. Rub a bowl with a cut clove of garlic and mix butter and mayonnaise in it. Spread bread generously with the mixture. Mark the round slice in concentric circles using cutters and bowls of various sizes. Fill center ring with caviar, marking center point with chopped parsley or sieved egg yolk. Fill next ring with cream cheese (tinted if desired) (Seriously?) pressed through a pastry tube. Fill the next rings with anchovy paste, then shrimp paste and the largest ring with salmon paste separated by cream cheese. Cut in wedges like pie. Serve cold.
Cheese spreads, minced ham with mayonnaise, minced stuffed olives and sieved yolks may be used for the various sections instead of fish pastes. (It all sounds bad.)
Is this better or worse than haggis? I just don't know.


Barbara said...

You got that out of a Better Homes and gardens mag, didn't you? I have the same one! What a disgusting thing, eh?

Amy said...

Hi Barbara!
I am scared about the fact that this was in two publications, but no, this was from a Culinary Arts 1950+ pamphlet cookbook. How funny!

Barbara said...

Then that's actually a copy of an appetizer at a now gone restaurant in Denver (the name escapes me at the moment)...it was their "specialty"!! I'll look through my mags and send you a scan of it...pretty funny that they are so similar!!