Some famous French hostess supposedly started the fashion for the recipe below and created a sensation in her salon. I am sure a reputation and a leading position in any town can be built up if you serve enough of them for they are as contagious as measles. A good friend of mine can eat a dozen of them at one sitting.
Not only is this delicious, but it is one of the most decorative canapés you can make, for an edging of brilliant green enhances the golden yellow of the brioche and makes a most appetizing tidbit.
ANCHOVY CANAPÉS: For a similar canapé, use the same process. Spread the brioche rounds with Fines Herbes Butter, and place fillets of anchovies on one half of the slices. Top with the remaining buttered brioche; roll the edges in mayonnaise and then in parsley.
Editor: Loaves of brioche bread are available at specialty bakeries. Or make your own. Use a sharp round biscuit or cookie cutter to cut out the rounds.
Recipe information
Yield
Makes 24 sandwiches
Ingredients
Preparation
Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.
