Canape Lorenzo

Ingredients

• a medium-sized shallot
• two ounces of butter
• one tablespoonful of flour
• one pint of cream
• one pint of crab meat
• one-quarter pound butter
• one-half pound of grated cheese
• powder with paprika

Method

1. 1

   Chop a medium-sized shallot, fry without coloring in two ounces of butter; add one tablespoonful of flour, and in one minute one pint of cream.

2. 2

   When hot, add one pint of crab meat, salt, and cayenne pepper to taste, and bring to a boil.

3. 3

   Cut bread into round pieces and toast on one side only.

4. 4

   Cover the toasted side with crab and spread with a thick layer of butter mixed with grated cheese and paprika.

5. 5

   Put canapes on a buttered dish and color in the oven.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 4. The excerpt below is the record exactly as published.

CANAPE LORENZO — Chop a medium-sized shallot, fry without coloring in two ounces of butter ; add one tablespoonful of flour, and in one minute one pint of cream. When hot add one pint of crab meat, salt and cayenne pepper to taste, and bring to a boil. Cut bread one-quarter of an inch thick into round pieces and toast on one side only. Cover the toasted side with the crab and spread with a thick layer of butter prepared as follows : Mix well together one-quarter pound butter and one-half pound of grated cheese, and powder with paprika

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