Canapees with Shrimp

Ingredients

• slices of brown bread — about two inches in length
• Butter them.
• Pound the shrimps with sufficient cream to moisten them
• a few drops of lemon juice
• cayenne to taste
• Lay half a shrimp at each end of the canapee
• yolk and white of egg (mixed)
• decorated with parsley
• coral butter
• sliced cucumber or watercress
• a little aspic (chopped)

Method

1. 1

   Cut slices of brown bread, butter them.

2. 2

   Pound shrimps with cream, lemon juice, and cayenne.

3. 3

   Pass through a sieve.

4. 4

   Spread shrimp mixture on one side of each canape, smooth with a wet knife.

5. 5

   Decorate with half a shrimp, egg mixture, parsley, coral butter, and cucumber or watercress.

6. 6

   Optionally add chopped aspic.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 61. The excerpt below is the record exactly as published.

slices of brown bread — about two inches in length, one inch in width, and a quarter of an inch in thickness. Butter them. Pound the shrimps with sufficient cream to moisten them, a few drops of lemon juice, and cayenne to taste. Pass this mixture through a wire sieve. Spread one side of each canapee with the shrimp mixture ; smoothr over the surface with a wet warm knife. Lay half a shrimp at each end of the canapee, decorate with yolk and white of egg (mixed), and also with parsley and coral butter, and sliced cucumber or watercress. A little aspic (chopped)

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