Canapes

Ingredients

• slices of bread about half an inch thick
• anchovy, shrimp, or lobster paste
• toasted cheese
• hard-boiled eggs
• cucumbers
• beet-root
• parsley
• salad, cresses, celery, gherkins, prawns, crayfish, or salmon

Method

1. 1

   Cut bread into rounds, ovals, or diamonds, fry in boiling oil or butter until lightly browned.

2. 2

   Season and garnish with desired toppings.

3. 3

   Serve on a napkin.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 378. The excerpt below is the record exactly as published.

Canapes of the oil of the sardines, lemon-juice, French mustard, and salt. Spread on thin slices of bread, and roll. Spanish Sandwiches. — Bone twelve oil-preserved anchovies, and cut into strips about an inch long. Make into a paste with I oz. of capers and a sprig of parsley ; add a dash of paprika, half a teaspoonful of mixed mustard, one table-spoonful of tar- ragon vinegar, one table-spoonful of oil, the yolks of two hard-boiled eggs, and salt. Mix smooth ; chop the whites of the eggs. Butter thin slices of bread, and spread with the paste ; sprinkle over them the chopped whites. Trim, and tie with narrow ribbons. Tartare Sandwiches. — To six ta- ble-spoonfuls of chopped hard-boiled eggs allow a teaspoonful of chopped capers and a table-spoonful of chopped cucumber pickle. Mix to a smooth paste with mayonnaise dressing. For savory sandwiches lettuce, cu- cumber, and tomato are much nicer in the spring of the year than anchovy and caviare, which make the additions to the winter tea-table. A nasturtium leaf, sprinkled with a little salt, and set between two thin, circular pieces of bread - and - butter, makes a simple, pungent - flavored sandwich. All sa- vory sandwiches are prettier made with circular pieces of bread cut with a round cutter, not exceeding the size familiar in the rotund “ Maryland biscuit ” ; and all savory sandwiches should have their succulent quality designated by a sprig of parsley laid upon the top when ready to be served. Veal Sandwiches. — To one cupful of chopped veal and one hard-boiled egg add 2 ozs. of butter, two table- spoonfuls of catsup, salt and pepper to taste. Mix well and spread on thin slices of bread. Canapes. — Take slices of bread about half an inch thick, remove the crust, and stamp them out in rounds, ovals, or diamonds, then fry them in 22 boiling oit or butter till they are light- ly browned. These form the foun- dation of the canapes. They may be seasoned and garnished with anchovy, shrimp, or lobster paste, toasted cheese, hard-boiled eggs, cu- cumbers, beet -root, parsley, salad, cresses, celery, gherkins, prawns, crayfish, or salmon

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