Cut some white bread in centimetre thick slices. Cut out circles and fry them in butter. Grigson doesn’t say how large they should be – I used a highball glass. Next put anchovy fillets on each slice – she says three, but that seemed excessive to me for the size of fried bread I'd cut out, so just added one. Finally add a spoonful of cold clotted cream to each canapé and serve straight away.
The canapes in production
#195 Canapés à la Crème. 3/10. They weren’t vile – all of the ingredients that go to produce this are among my favourite foods – they were just odd and uninspiring. There was not too much fattiness from the fried bread and cream, and the anchovies were too much (it’s a good job I didn’t add three!). I think they could’ve been improved if a cream cheese or crème fraiche mixed with chives as suggested on the night had been used rather than clotted cream. Still, they were easier to make than I thought – particularly when I had my army of sous chefs with me! Cheers guys.