Recipe: Spanish Canapes

Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine, and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise Sauce. Spread this mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five minutes and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)