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Canapes Astrakan
Cover toast with a slice of smoked sturgeon and spread caviar over the sturgeon. Dip the edges in mimosa.
Canapes Cape Cod
Poach oysters in their own juices for 2 minutes. Drain them on absorbent paper and cool them. Cover the corners of the toast with caviar and place an oyster in the center. Put a few drops of chili sauce carefully on top of the oyster; it should not run into the caviar. Garnish the edges with mimosa.
Canapés Beatrice
Mix 1 cup chopped hard-cooked egg, ½ cup fine julienne of ham, ½ cup fine julienne of tongue, and 2 tablespoons julienne of truffle with ½ cup mayonnaise. Spread the mixture on toast and dip the edges of the canapes in mimosa.
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