Canapes

Ingredients

• some slices of bread
• butter
• prawn or lobster meat
• seasoned with Nepaul pepper
• a leaf of lettuce
• a piece of beetroot
• a dessert-spoonful of rich, thickly worked, mayonnaise sauce
• chopped olive, or chopped capers, or the two mixed

Method

1. 1

   Cut slices of bread a quarter of an inch thick and fry them in butter until pale golden.

2. 2

   Spread green butter on each piece, add a layer of prawn or lobster meat seasoned with Nepaul pepper, top with a leaf of lettuce and a piece of beetroot.

3. 3

   Pour mayonnaise sauce over each canape and sprinkle with chopped olives or capers.

4. 4

   Serve chilled.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 106. The excerpt below is the record exactly as published.

Canapes form a delicious luncheon dish, void : — cut some slices of bread a quarter of an inch thick, and two inches long if heart-shaped, two inches in diameter if round, and two inches square if rectangular. Fry these a pale golden colour in butter, and set them on a dish to get cold. To complete the canape, first spread a layer of " green butter" over each piece of fried bread, upon that place a layer of prawn or lobster meat pounded with butter, and slightly seasoned with Nepaul pepper ; smooth this with a dessert- knife, place a leaf of lettuce (cut from the golden heart) upon the top of the prawn meat, and a piece of beetroot shaped with your cutter. Over each canape when thus prepared, and ])laced in the dish for serving, pour a dessert- spoonful of rich, thickly worked, mayonnaise sauce, iced. A little chopped olive, or chopped capers, or the two mixed

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