Fish Canapés
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- square bread or pastry base
- soft roe butter (beurre de laitance)
- pink butter (beurre rose)
- turbot flesh or sole fillets, minced
Instructions
- Prepare square-cut bread or pastry bases. Coat each base with soft roe butter (beurre de laitance), masking it completely. Border the edge with a thin cord of pink butter (beurre rose). Fill the center with minced turbot flesh or finely chopped sole fillets.