Canapés with goose liver

Tea sandwiches, canapés


Tenderloin-cone canapes


French bread slices
roasted tenderloin
green olives (seegless)


1. Spread the bread slices with butter.
2. Cut the roasted tenderloin into small slices and roll each slice into a cone.
3. With a wooden pick, skewer on olive, then the salami cone.
4. Fasten the salami cones with a wooden pick to the bread slices.
5. Pipe softened butter into each cone.

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Other version

Instead of the pork meat make with smoked beef tongue.

Canapés & party bites

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