Recipe: La Brete Canape

Pick the fish from the backbone of a cooked mackerel, adding any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve and add

  • One small onion, grated
  • One-half teaspoon of mustard
  • One-half teaspoon of paprika
  • One and one-half tablespoons of butter

Work to a paste and then spread on thin toasted strips of bread.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss