Alsatian Canapes

Ingredients

• some square, oblong pieces of toast
• First butter these
• some finely chopped smoked beef tongue
• the amount of whipped cream
• Put the pur6e into a forcing bag

Method

1. 1

   Butter the toast, put chopped smoked beef tongue around the border, and in the center some purée of foie gras blended with whipped cream.

2. 2

   Use a forcing bag to dress a neat border around the tops.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 1. The excerpt below is the record exactly as published.

Alsatian Canapes. Have ready some square, oblong pieces of toast. First butter these, then put around die border some finely chopped smoked beef tongue and in the center some pur^ of f oie gras blended with ^ the amount of whipped cream. (Put the pur6e into a forcing hzg

Cook this with the app: pantry check, scaling, and the assistant.