Canape of Fowl a la Marie, for Six Persons

Ingredients

• Twelve slices bread
• six leaves lettuce
• a half cup minced chicken (the breast)
• four anchovies chopped fine
• two tablespoons mayonnaise dressing
• cayenne pepper
• salt to taste
• two tablespoons butter
• one bunch watercress
• two hard-boiled eggs

Method

1. 1

   Stir butter to a cream; add anchovy, minced chicken, cayenne pepper, and salt; spread six of the slices with this mixture; put a crispy lettuce leaf on top; then add the other six slices of bread that have been first spread with the mayonnaise dressing; press down firmly; cut each sandwich with the large diamond cutter; decorate the sandwich around with stirred butter through a paper tube; garnish each with a slice of hard-boiled egg on the top, truffles, and Spanish pepper; serve in a ring style, with watercress in the centre, before the soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 15. The excerpt below is the record exactly as published.

two tablespoons butter, six fillets anchovy, four eggs, one and a half cups of consomme. How to Make It. Cut bread very thin, twenty slices. Stir butter to a cream and butter each slice of bread. Spread bread with the anchovies that have been pressed through a fine sieve. Put one piece of bread on top of the other, two pieces for each por¬ tion. Stamp it out with the fancy cutter, any shape desired — either heart, star, or round. Cut the custards with the same cut¬ ter and place a custard on top of each sandwich. Decorate all around with whipped cream mixed with a little dissolved Cox’s gelatine and in the centre of each serve a curled anchovy. How to Make the Custards. Stir up the eggs; add pepper, salt, and the consomme. Butter a cake plate; pour the mixture in, put another cake plate on top; put in a hot oven in a pan of water and steam eight to ten minutes. When cold, it is ready to cut in any shape. Anchovy Sandwich with Egg, garnished Sandwich a V Anchois et a l’CEuf, garni Three hard-boiled eggs, six anchovies, six round slices bread, two tablespoons butter. How to Make It. Stir butter to a cream. Bone and chop the anchovies very fine; spread the anchovies and butter on the bread. Cut six slices of the hard-boiled eggs and place a slice in the centre of each sandwich. The yolks that are left, chop and garnish on the sandwich all around the whites. Garnish with parsley, serve before the soup. Sardine with Eggs ( Sardine aux CEufs ) au Chaud-froid Six sardines, yolks of three eggs, one small teaspoon anchovy paste, pepper, salt, one tablespoon cream, one tablespoon butter. How to Make It. Hard boil the eggs; cut in halves length¬ wise; scoop out the yolks. Put the whites in water until ready to use. Stir butter to a cream; add the sardines, the yolks of the eggs, anchovy paste, pepper, and salt. Stuff the halves of eggs; put on a broiler, and cover with a chaud-froid sauce that is flavored with anchovy paste. Serve on pieces of bread the size of the eggs; decorate across with a strip of truffle. Garnish with parsley. Serve before the soup. Sardines with Anchovy ( Sardines a V Anchois) a la Tomate Six sardines, one teaspoon anchovy paste, four tablespoons dissolved Cox’s gelatine, half a cup whipped cream, two table¬ spoons mayonnaise dressing. How to Make It. Mash sardines in a saucepan; add anchovy paste, gelatine, mayonnaise dressing, and, last, the whipped cream. Leave until stiff; roll in small balls. Glaze with a tomato glaze; make them look like tomatoes; put a green leaf or clove in each. Serve on a round piece of buttered bread. Garnish with lemon and parsley. -- 12 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Anchovy in Aspic ( Anchois en Aspic ) a la Gimo Take small fluted moulds; glaze with aspic; decorate with Span¬ ish pepper all around and cream in the shape of a fish with little dots all around; glaze again, split and bone an anchovy; put in the form; take one cup whipped cream, two hard-boiled eggs chopped fine, one teaspoon anchovy paste, three tablespoons dissolved Cox’s gelatine. How to Make It. Stir anchovy paste with part of the cream until dissolved; add gelatine, eggs, and, last, the rest of the cream, pepper, salt; fill the moulds; leave on the ice until ready to serve; dip in lukewarm water; turn out on bread that has been spread with butter and anchovy paste. Garnish with lemon and pars¬ ley. Serve as appetizer. Canape of Fowl a la Marie, for Six Persons Canape de Volaille a la Marie Twelve slices bread, six leaves lettuce, a half cup minced chicken (the breast), four anchovies chopped fine, two tablespoons mayonnaise dressing, cayenne pepper, salt to taste, two table¬ spoons butter, one bunch watercress, two hard-boiled eggs

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