Canapés a la Duchesse

Ingredients

• 4 or 5 oz. cooked ham
• 1 table-sp. béchamel sauce
• 1 oz. butter
• 2 table-sps. thick cream
• Cayenne
• Mustard
• Parsley or chervil

Method

1. 1

   Use small round biscuits, either plain or made of anchovy or cheese pastry.

2. 2

   Chop the ham finely, pound it in a mortar with the sauce, butter, and seasoning, and rub all through a fine wire sieve.

3. 3

   Then mix in 2 tablespoons thick cream lightly whipped.

4. 4

   Put this mixture into a forcing bag with a rose pipe and force out some onto each biscuit.

5. 5

   Place a half or quarter of a hard-boiled plover’s egg on top, and garnish with a tiny sprig of parsley or chervil.

6. 6

   Serve very cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 804. The excerpt below is the record exactly as published.

Canapgs a la Duchesse Small biscuits. Plover’s eggs. 4 or 5 oz. cooked ham. 1 table-sp. bechamel sauce. 1 oz. butter. 2 table-sps. thick cream. Cayenne. Mustard. Parsley or chervil

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