Anchovy Canapes

For best results with canapes, spread bases with topping just before serving. Canapes prepared too far in advance can dry out and lose their appeal.

Ingredients

6 tablespoons Roberts Butter
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons prepared mustard 30 canape crusts
1 can (1 ounce) flat fillets of anchovies
2 Roberts Eggs, hard-cooked and grated fine
finely chopped parsley

Preparation

Blend butter, salt, pepper and mustard together. Spread on canape crusts; cover with anchovy fillet; garnish with egg and parsley.

Yield: 2 1/2 dozen

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.