Canapes a la Turbigo

Ingredients

• 4 small rolls (farthing rolls)
• 10 prawns
• 6 crayfish tails
• 1 small head of celery
• a few mixed pickles
• a little aspic jelly
• hard-boiled whites of eggs
• 2 small truffles
• a spoonful tomato juice
• capers
• parsley
• remoulade sauce (No. 285)

Method

1. 1

   Cut prawns, celery, pickles, and truffles into small dice.

2. 2

   Mix with remoulade sauce and tomato puree.

3. 3

   Cut rolls in half, scoop out crumb, fill with mixture, and cover with aspic jelly.

4. 4

   Garnish with egg whites, capers, truffles, and parsley.

5. 5

   Serve on small dishes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 89. The excerpt below is the record exactly as published.

Canapes a la Turbigo .—4 small rolls (farthing rolls), 10 prawns or 6 crayfish tails, 1 small head of celery, a feiv mixed pickles, a little aspic jelly, hard-boiled ivhites of eggs, 2 small truffles, a spoonful tomato juice, capers, and parsley, remoulade sauce (No. 285). K 2 132 THE NEW CENTURY COOKERY BOOK Cut the prawns, celery, pickles, and truffles into small dice. Mix with a little remoulade sauce, which is a stiff mayonnaise sauce mixed with finely-chopped parsley, fennel, tarragon leaves, shallots,, and prepared mustard ; add to this just sufficient tomato puree te colour it. Cut the rolls in halves, scoop out the crumb, fill with the mixture, cover the surface with a thin round piece of aspic jelly. Garnish with strips of hard-boiled whites of egg

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