Louis' every woman's cook book

Season, and fill the croustades and place a slice of truffle on top of each. • When Served. Guests. Remarks. SCOTCH CANAPES^ Parboil one pound of smoked haddock (finnan haddie). Remove the meat from the bones and skin, and break into small pieces. Fry a finely chopped onion in butter, and add two chopped mushrooms and a tablespoonful of flour. Moisten with one-half a cup of milk or cream, and let it boil for a few minutes. Add the picked fish, the yolk of an egg, one tablespoonful of grated Parmesan cheese, chopped parsley, salt, and pepper. Remove from the fire, and let it cool. Cut slices of bread about two and one-half inches in diameter. Toast on one side only. Cover the toasted side of the bread with this preparation, about one-half an inch thick (dome shape. Sprinkle bread crumbs and grated Parmesan cheese over it, also a little drawn butter. Bake in the oven until they become a nice golden colour. Serve on folded napkins. CANAPES OF HARD SHELL CRABS ^ Take the meat of twelve cooked, hard shell crabs. Be careful to pick out all the small pieces of shells. With a piece of butter the size of a small egg, one and one-half tablespoonfuls of flour, and one cup of milk and cream mixed, prepare a pretty thick cream sauce. After a few minutes' boiling add the crab meat and a little sherry wine, and also the yolks of two eggs. Cook for two minutes, then remove from the fire and let it cool. Cut pieces of bread in the shape of a horse-shoe, about two and one-half by two inches. Toast on one side. Put this preparation on the toasted side, sprinkle grated cheese and bread crumbs over it, and also a little drawn butter. Brown in the oven. When serving put a small piece of broiled bacon on each canape. Serve on napkins. The untoasted side of the bread will be toasted crisp enough while the filling on top is baking. If the bread is toasted on both sides, the part resting in the pie-plate or pan is apt to get burned or too crisp. LOBSTER EN BROCHETTE ^ Remove the meat from the tail and claws of a cooked lobster. Cut the tail into slices about one-half an inch When Served. Guests. Remarks. thick, and the claws cross-wise into two pieces. Have as many pieces of fat bacon, one and one-half inches square, as lobster, slightly fried. Put the pieces of lobster and bacon alternately on silver skewers. Season with salt and pepper, dip into drawn butter, and then into bread crumbs. Broil on a slow fire until nicely browned. Put on oblong pieces of toast and pour a little " Maitre d'Hotel " butter over them, and garnish with a piece of lemon. " Maitre d'Hotel " butter is made by mixing into the butter, salt, pepper, lemon-juice, and chopped parsley. BROCHETTE OF SWEETBREAD (TOMATO SAUCE) ^