Viniski, H. Coulibiac paste filled With fish, salpicon, let
tise, fried in oil. • '' ':,J
Zampino, H. and C. Stuffed pig’s foot. Italian style.
— 15 —
GANCEL’S1 CULINARY ENCYCLOPEDIA
SANDWICHES AND CANAPES
The sandwich is composed of two thin slices of but¬
tered bread, with a thinner slice of meat, fowl or any
other cold meat✪ Sandwiches between. Very fresh bread and butter
should be used.
If they are made some time before serving, they
should be covered up with a slightly damp napkin, to
keep from drying.
CanapS (rond) CanapS (lon^)
The canape is a slice of bread cut square, oval or
triangle, toasted or covered with butter. Stuffed or
garnished in different styles* then trimmed and bordered
according to intended use, just as artistic as possible,
prepared and garnished with lemon and parsley, served
on a napkin. Their names are optional.
Abbreviations: Can., canapes; San., sandwich;
Bor., Bordered; Gar., Garnished.
Alexandra, Can. bottom artichoke, gar. with caviar,
bor. half green, half pink butter, on anchovies, toast.
Allemande, San. rye bread, gar. ham with mustard.
A ric ho is, Ca. with anchovies, butter, filet of anchovies
on top, border of chopped white and yolk of egg.
S’an., butter and anchovies.
Anglais, San. butter with English mustard, divers styles.
Arlequin, Can. gar. with divers purees, half rye and
white bread. San. the same.
Camille, Can. butter and mustard, border of puree of
tongue, chopped chicken in center.
Cannibal, San. split French bread or roll buttered, thin
sliced sirloin cooked quick or raw, highly seasoned
with ground pepper.
— 16 —
SANDWICHES’ AND CANAPES
Caviar, Can., San., divers styles.
Cheese, San. butter, sliced cheese, fondu, Welsh Rarebit,
fry.
Club, San. bread toasted, butter, lettuce leaf with
mayonnaise, sliced chicken, broiled bacon or ham,
lettuce with mayonnaise, served hot.
Concombres, San. sliced cucumber, butter, mayonnaise.
Confiture, San. or tartine. Sliced bread with jam.
Crustaces, Can. shellfish, divers styles, H. and C.
Danoise, Can. “Danish,” rye bread, alternate stripes of
smoked salmon and caviar, bor. chopped egg.
Demi-Deuil, Can. bor. with chicken, forcemeat with chop¬
ped truffles, gar. with marrow and turtle fat, season¬
ing, served very hot.
Fin-de-Siecle, Can. rye bread, gar. with caviar, mayon¬
naise, chopped eggs, covered with sliced tomatoes,
anchovies, stuffed white olives on top, chopped white
eggs around.
Foie-gras, Can. or San., sliced or puree.
Fromage, San. divers cheese. (See Cheese fried, etc.)
Golden Buck, Welsh Rarebit with poached eggs, hot.
Gibier, Can. or San. All cooked game, sliced or puree.
Greville, Can. filled, chopped veal kidney with fine
herbs, hot.
Hareng, Can. or San. gar. with filet or puree of herring.
Italienne, Can. or San. gar. with salami, bologna, morta-
della sausage.
Jam bon, Can. or San. gar. with sliced or puree of ham.
L. I. Rarebit, Welsh rarebit mixed with raw egg yolks,
served very hot.
Lucille, Can. gar. of pur6e of chicken, border of puree
of tongue.
Madison, Can. gar. of Duxelles.. (See Mirepoix.) Sliced
ham, cov. Mornay sa. w. Soubise, glazed.
Moscovite, Can. rye bread, border of puree and smoked
salmon, filled with caviar.
Monte-Cristo, San. of Swiss cheese, dipped in egg, fried
in butter, hot.
Noix, San. chopped nuts, thicken with butter or cream
sauce. (See Cream, under Sauce for Salad.)
— 17 —
GANCEL’S CULINARY ENCYCLOPEDIA
Page 6 · 1 recipe record on this page
Presented as published in 1920. 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
Viniski, H. Coulibiac paste filled with fish, salpicon, lettuce, fried in oil.
Zampino, H. and C. Stuffed pig’s foot. Italian style.
— 15 —
SANDWICHES AND CANAPES
The sandwich is composed of two thin slices of but¬ tered bread, with a thinner slice of meat, fowl or any other cold meat between. Very fresh bread and butter should be used.
If they are made some time before serving, they should be covered up with a slightly damp napkin, to keep from drying.
Canapé (rond) Canapé (long)
The canape is a slice of bread cut square, oval or triangle, toasted or covered with butter. Stuffed or garnished in different styles, then trimmed and bordered according to intended use, just as artistic as possible, prepared and garnished with lemon and parsley, served on a napkin. Their names are optional.
Abbreviations: Can., canapes; San., sandwich;
Bor., Bordered; Gar., Garnished.
Alexandra, Can. bottom artichoke, gar. with caviar, bor. half green, half pink butter, on anchovies, toast. Allemande, San. rye bread, gar. ham with mustard.
A Artichohs, Ca. with anchovies, butter, filet of anchovies on top, border of chopped white and yolk of egg. S’an., butter and anchovies.
Anglais, San. butter with English mustard, divers styles. Arlequin, Can. gar. with divers purees, half rye and white bread. San. the same.
Camille, Can. butter and mustard, border of puree of tongue, chopped chicken in center.
Cannibal, San. split French bread or roll buttered, thin sliced sirloin cooked quick or raw, highly seasoned with ground pepper.
— 16 —
SANDWICHES’ AND CANAPES
Caviar, Can., San., divers styles.
Cheese, San. butter, sliced cheese, fondu, Welsh Rarebit, fry.
Club, San. bread toasted, butter, lettuce leaf with mayonnaise, sliced chicken, broiled bacon or ham, lettuce with mayonnaise, served hot.
Concombres, San. sliced cucumber, butter, mayonnaise.
Confiture, San. or tartine. Sliced bread with jam.
Crustaces, Can. shellfish, divers styles, H. and C.
Danoise, Can. “Danish,” rye bread, alternate stripes of smoked salmon and caviar, bor. chopped egg.
Demi-Deuil, Can. bor. with chicken, forcemeat with chop¬ ped truffles, gar. with marrow and turtle fat, season¬ ing, served very hot.
Fin-de-Siecle, Can. rye bread, gar. with caviar, mayon¬ naise, chopped eggs, covered with sliced tomatoes, anchovies, stuffed white olives on top, chopped white eggs around.
Foie-gras, Can. or San., sliced or puree.
Fromage, San. divers cheese. (See Cheese fried, etc.)
Golden Buck, Welsh Rarebit with poached eggs, hot.
Gibier, Can. or San. All cooked game, sliced or puree.
Greville, Can. filled, chopped veal kidney with fine herbs, hot.
Hareng, Can. or San. gar. with filet or puree of herring.
Italienne, Can. or San. gar. with salami, bologna, mortadella sausage.
Jam bon, Can. or San. gar. with sliced or puree of ham.
L. I. Rarebit, Welsh rarebit mixed with raw egg yolks, served very hot.
Lucille, Can. gar. of puree of chicken, border of puree of tongue.
Madison, Can. gar. of Duxelles.. (See Mirepoix.) Sliced ham, cov. Mornay sa. w. Soubise, glazed.
Moscovite, Can. rye bread, border of puree and smoked salmon, filled with caviar.
Monte-Cristo, San. of Swiss cheese, dipped in egg, fried in butter, hot.
Noix, San. chopped nuts, thicken with butter or cream sauce. (See Cream, under Sauce for Salad.)
— 17 —
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Sandwiches