Spring Canapés
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- rounds of bread
- beurre de Montpellier (Montpellier butter)
- hard-boiled egg yolk, chopped
- garden cress leaves
- watercress leaves
Instructions
- Spread the rounds of bread evenly with beurre de Montpellier (Montpellier butter). Border each canapé with finely chopped hard-boiled egg yolk. Fill the center with small, tender leaves of garden cress or watercress.