Bengal Canapes

Ingredients

• Put 4oz. of chopped ham
• a little more than 1 breakfast-cupful of thick cream
• Cut a dozen small rounds of bread
• put them in a flat stewpan with a lump of butter
• dust a small quantity of cayenne-pepper over each

Method

1. 1

   Pound the chopped ham and mix with thick cream.

2. 2

   Cut small rounds of bread, fry them in melted butter until golden brown, drain, mask with ham mixture, spread with chutney, cover with grated Parmesan cheese, and bake until cheese is browned.

3. 3

   Dust with cayenne-pepper and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 102. The excerpt below is the record exactly as published.

Bengal Canapes. — Put 4oz. of chopped ham in a mortar and pound it, then mix with it a little more than J breakfast- cupful of thick cream. Cut a dozen small rounds of bread about Jin. in thickness, put them in a flat stewpan with a lump of butter, melt it, and fry them a pale golden brown. Drain the rounds of bread on a sheet of paper for two or three minutes, then mask each with a thick layer of the ham mixture ; over that spread a thin layer of chutney, and cover with grated Parmesan cheese. Spread white paper over a baking-sheet, lay the toast on it, and put in a brisk oven until the cheese has browned a little; then take them out, dust a small quantity of cayenne- pepper over eac

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