Canapes a la Gordon
From Little French dinners, 1898
Serve immediately on a hot dish.
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 25. The excerpt below is the record exactly as published.
Canapes a la Gordon (Canapes of Scrambled Egg). — Have ready some pieces of buttered toast about two 44 Little French Dinners. inches and a half square, also a few small mushrooms, all of the same size and cooked in a tin in the oven with a little butter. Beat up lightly in a basin six eggs with three tablespoonfuls of tomato ketchup and cayenne pepper, and salt to taste. Pour them into a small saucepan in which an ounce and a half of butter
Cook this with the app: pantry check, scaling, and the assistant.