Canape Romanoff
From The Hotel St. Francis cook book, 1919
Serves 1
Serve as a fancy sandwich or appetizer.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 71. The excerpt below is the record exactly as published.
Canape Romanoff Boiled eggs Eggs, Voltaire Dry toast Tripe a la mode de Caen Coffee Baked potatoes Coffee eclairs Demi tasse DINNER Cream of chicken, Reine Hortense Ripe olives Terrapin Baltimore Roast saddle of mutton Chateau potatoes Braised sweetbreads, Marie Louise Lettuce salad Pears in syrup SUPPER Lady fingers Coffee Venetian egg in chafing dish Venetian egg in chafing dish. Mince an onion and cook in saute pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits ; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers. Eggs, Voltaire. In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown. Cream of chicken, Reine Hortense. Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly ; mix with milk, strain, and add to the soup. Canape Romanoff. Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast cut in fancy shapes. Garnish with ripe and green olives
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