1919 - The International Jewish Cookbook

Red Pepper Canapes

DDV CULINARY

Mix together two chopped hard-boiled eggs,
one tablespoon of chopped red peppers (canned),
a saltspoon of salt,
a tiny pinch of mustard
and two tablespoons of grated American cheese
with sufficient melted butter to form a paste;
spread over the rounds of fried bread
and place in a very hot oven for about three minutes.
Serve on a folded napkin,
garnished with watercress.