Canapes a la Baloise
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 32. The excerpt below is the record exactly as published.
some small square pieces of buttered toast; cover them with finely chopped ham (mixed S2 v. with a little cream sauce), and lay on top a thin ^lice of Swiss cheese. Bake in a brisk oven and serve very hot. Canapes a la Baloise — Canapes, Bale Fashion. Proceed as directed in the previous receipt, but cover the toast with a thick puree of onions (Soubise) instead of ham, and lay the cheese on top of this. Creme Frite au Fromage — Cheese Cream Fritters. Put lo ounces of rice flour into a pan ; dilute with I quart of milk and add 5 ounces of grated Parmesan cheese, 8 egg yolks and 2 ounces of butter. Set on the fire and stir vigorously until it boils, season with salt and red pepper and add 5 ounces of Swiss cheese
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