TRIM the crusts from the bread and cut it into small diamond shapes or strips. Fry these lightly on each side in butter and cool.

Mash and blend together 4 teaspoons of the butter and the sardines. Season with lemon juice, salt, and pepper. In another bowl, blend the LOBSTER BISQUE BASE (if necessary, use undiluted tinned or frozen lobster soup) with the remaining butter until it forrns a smooth paste.

Spread the fried croutons with an even layer of the sardine mixture. Using a pastry bag fitted with a srnall fluted tip, pipe a line of the lobster butter around the edge of each canapé. Arrange on a small serving platter and chill a short while before serving with apéritifs or cocktails.




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La Cuisine Chantraine