Canapes are simply pieces of bread cut into rounds, ovals, squares, rectangles or triangles, fried and topped with savoury mixtures of seafood, nuts, eggs, sauces and garnishes. They ranged from lobster slices on creamy lobster butter to tomato sauce spread on bread, baked and then topped with a slice of tomato and cucumber, a dollop of mayonnaise and an olive.
Anchovy or sardine canapes were economical, and exoticised with names likes Canapes Lucia and Canapes Julia.
3-4 slices bread, stamped into rounds with a pastry cutter (or shot glass) or cut into fingers
(Anchovy) Canapes Lucia
3-4 slices stale white bread
12 anchovy fillets
1 - 2 eggs, hard-boiled, peeled and finely chopped
Cut the bread into slices 1/3 inch thick, stamp out into 12 rounds, fry in butter, then top each round with a curl of anchovy, fill the centre with chopped egg and garnish with a sprig of watercress.
(Sardine) Canapes Julia
3-4 slices toasted bread
sardines, boned and skinned
Cut the bread into 12 ovals or fingers, spread thickly with cream cheese mixed with a little cayenne, top each with a sardine.
3-4 slices bread, stamped into 12 rounds
oil and vinegar
endive or lettuce