A guide to modern cookery

Clear the cheese of its crust, and cut it into elongated lozenges. Sprinkle the latter with cayenne, treat them twice a l’anglaise, and fry them at the last moment in hot fat. 2304—CANAPES OR TOAST These are nothing more than pieces of toast, 1.e., slices of bread, trimmed according to fancy, grilled, buttered, and garnished in some way. As the garnishes for toast are innumerable, I shall quote only a few typical examples. Canapés Garnished with Scrambled Eggs.—Set the scrambled eggs in domes upon the Canapés; sprinkle with grated Parmesan, and set to glaze quickly. Or arrange the scrambled eggs as above, and cover them with a lattice of anchovy fillets. Canapés de Haddock.—Cook the haddock, rub it through a sieve; add a little butter and Béchamel sauce to the resulting purée, and set the latter in domes on the toast. For Variety.—Sprinkle the purée with grated Parmesan, and set to glaze. Or garnish the purée with oysters poached in a little Worcestershire sauce. Or again: cover the purée with a lattice of anchovy fillets. Canapés with Kippers or Bloaters.—Grill them and make a purée from them like the haddock. Canapés with Halved or Filleted Anchovies.—In the case of fillets, set them to form a grill upon the toast; if the anchovies be halved, lay them lengthwise on the toast. Canapés with Sardines in Oil.—Clear the fish of their skins and bones, and set the fillets on the canapés. Canapés with Grilled Sprats.—Proceed as for sardines. Canapés of Salmon.—Toast may be garnished with thin slices of smoked or fresh salmon, or with the latter prepared in a purée like the haddock. Various Canapés.—Once the pieces of toast or canapés are grilled and buttered, they may be garnished with chopped smoked tongue or ham, cohered with a little butter and mustard, with grilled slices of mushrooms or tomatoes, &c. A few of the preparations have names, while others are only distinguished by the nature of their garnish. 2305—CANAPES A LA CADOGAN Take oval and slightly hollowed pieces of toast, fried in butter and garnished with spinach prepared with butter. Lay two oysters on the spinach of each piece of toast; cover with Mornay sauce, and glaze quickly. 2306—CANAPES DES GOURMETS Prepare some very thin pieces of toast; fry them in butter, and garnish them with a cheese fondue. Pair them off, and sandwich a piece of grilled bacon between each pair. 2307—CANAPES IVANHOE Take some round, buttered pieces of toast, garnished with haddock purée, and set a very small, grilled mushroom on the purée of each piece of toast. 2308—CANAPES A L’ECOSSAISE Take some round, buttered pieces of toast, garnished with haddock purée, and glazed. N.B.—I see no use in extending this list any further; the above directions should suffice to show the variety to which these preparations lend themselves. 2309—CARCASSE DE VOLAILLE (Chicken Carcasses) Take in preference the carcasses of fowls cooked without colouration. After having trimmed them, coat them with mustard and cayenne, and grill them. 2310—CHAMPIGNONS SOUS CLOCHE Trim the mushrooms; season them with salt and pepper, and garnish the hollow of each with a piece of Maitre-d’hétel — butter, the size of a hazel-nut, and one-half coffeespoonful of cream. Set a mushroom on each piece of toast, which should be two inches in diameter and fried in butter. Dish them on an egg-tray, and cover them with a special, small, glass bell, four inches in diameter and two inches high, the rim of which must rest on the bottom of a dish, the diameter of which should be such as to fit the bell. Put the dishes on the side of the stove, and cook in moderate heat for about twenty-five minutes.