Divide
the cheese into six equal parts, roll each into a ball, range it in the center, over the
layer of forcemeat Place them on a flat dish, and bake in the brisk oven for five or
six minutes. When ready take the dish out of the oven and serve at once.
Egg Canapes.
Put into a saucepan of water four eggs and boil for ten minutes, or until quite
hard; then peel off the shells, cut the eggs in halves, remove the yolks and chop
them up. Soak two anchovies, dry and remove the bones and chop them up
with three truffles and six capers; mix in the chopped yolks, add a seasoning of
salt, pepper and cayenne and one teaspoonful of tarragon vinegar✪ Egg Canapes. Fill the halves
of eggs with this mixture, place each one on a piece of fried bread, heat in the oven
and serve very hot.
Eggs and Caviar Canapes.
Cut a French roll into slices of moderate thickness and butter them; spread over
each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs
till hard and when cold peel and cut into slices; lay a slice of egg on each slice of
roll and press them slightly together. Put the canapes on a dish with a folded nap-
kin or a dish-paper, garnish them with green parsley✪ Eggs and Caviar Canapes and serve. A very small quan-
tity of finely minced parsley strewn over the tops of the eggs will be found an im-
provement.
Canapes of Lobster.
Spread with lobster butter a few thin slices of bread fried in butter; leave for
two hours some slices of lobster in a marinade of oil, vinegar, salt and pepper✪ Canapes of Lobster. Take
them out, set them in the middle of the bread and place a group of capers on each
piece.
ii8 SIDE DISHES.
Canapes Lorenzo.
Cut six slices of bread the width of an American loaf and one-quarter of an
inch in thickness, neatly pare off the crust and fry in a sautoire, together with half
an ounce of ftesh butter, so as to make them a light brown color ; then boil eighteen
hard-shell crabs in salted water for about twelve minutes, after which remove and
allow them to become cool, when the upper shell should be removed, and with the
aid of a pointed knife pick out all of the meat, cracking the claws and removing all
the meat from there also ; place it all on a plate, season with a teaspoonful of salt
and half a saltspoonful of red pepper ; then place one ounce of butter in a saucepan,
with a peeled and very finely chopped onion, and cook them together for about two
minutes over a moderate fire ; add two tablespoonfuls of flour, stir ag^in for two
minutes, and add one gill of broth, and stir while slowly cooking for five minutes,
now add the crab meat, and cook for quarter of an hour, stirring once in a while with
a wooden spoon, then remove into another vessel and let it cool for fifteen minutes.
Put in a sautoire a tablespoonful of good butter over a stove, and mix in with one
tablespoonful of flour, and cook for three minutes gently ; add a couple of ounces of
grated Parmesan cheese and an equal quantity of Swiss cheese✪ Canapes Lorenzo, stirring well together;
place it in a vessel to cool. Put a layer of crab meat on each slice of toast a quarter
of an inch thick, and divide the prepared cheese in six equal portions, forming them
into ball shapes about two inches in diameter, and arrange them over the layer of
crab meat in the center, place them on a dish and bake in a brisk oven for about five
minutes, then take them out and serve them in the same dish in which they have
been cooked.
Potted Lobsten ✪ Potted Lobster
Page 61 · 5 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Divide the cheese into six equal parts, roll each into a ball, range it in the center, over the layer of forcemeat. Place them on a flat dish, and bake in the brisk oven for five or six minutes. When ready take the dish out of the oven and serve at once.
Egg Canapes.
Put into a saucepan of water four eggs and boil for ten minutes, or until quite hard; then peel off the shells, cut the eggs in halves, remove the yolks and chop them up. Soak two anchovies, dry and remove the bones and chop them up with three truffles and six capers; mix in the chopped yolks, add a seasoning of salt, pepper and cayenne and one teaspoonful of tarragon vinegar. Fill the halves of eggs with this mixture, place each one on a piece of fried bread, heat in the oven and serve very hot.
Eggs and Caviar Canapes.
Cut a French roll into slices of moderate thickness and butter them; spread over each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs till hard and when cold peel and cut into slices; lay a slice of egg on each slice of roll and press them slightly together. Put the canapes on a dish with a folded napkin or a dish-paper, garnish them with green parsley and serve. A very small quantity of finely minced parsley strewn over the tops of the eggs will be found an improvement.
Canapes of Lobster.
Spread with lobster butter a few thin slices of bread fried in butter; leave for two hours some slices of lobster in a marinade of oil, vinegar, salt and pepper. Take them out, set them in the middle of the bread and place a group of capers on each piece.
ii8 SIDE DISHES.
Canapes Lorenzo.
Cut six slices of bread the width of an American loaf and one-quarter of an inch in thickness, neatly pare off the crust and fry in a sautoire, together with half an ounce of fresh butter, so as to make them a light brown color ; then boil eighteen hard-shell crabs in salted water for about twelve minutes, after which remove and allow them to become cool, when the upper shell should be removed, and with the aid of a pointed knife pick out all of the meat, cracking the claws and removing all the meat from there also ; place it all on a plate, season with a teaspoonful of salt and half a saltspoonful of red pepper ; then place one ounce of butter in a saucepan, with a peeled and very finely chopped onion, and cook them together for about two minutes over a moderate fire ; add two tablespoonfuls of flour, stir again for two minutes, and add one gill of broth, and stir while slowly cooking for five minutes, now add the crab meat, and cook for quarter of an hour, stirring once in a while with a wooden spoon, then remove into another vessel and let it cool for fifteen minutes. Put in a sautoire a tablespoonful of good butter over a stove, and mix in with one tablespoonful of flour, and cook for three minutes gently ; add a couple of ounces of grated Parmesan cheese and an equal quantity of Swiss cheese, stirring well together; place it in a vessel to cool. Put a layer of crab meat on each slice of toast a quarter of an inch thick, and divide the prepared cheese in six equal portions, forming them into ball shapes about two inches in diameter, and arrange them over the layer of crab meat in the center, place them on a dish and bake in a brisk oven for about five minutes, then take them out and serve them in the same dish in which they have been cooked.
Potted Lobsten
Records on this page
Egg CanapesEggs and Caviar CanapesCanapes of LobsterCanapes LorenzoPotted Lobster