Hot Crab-Meat Canapes

Ingredients

• 3 dozen clams in shell
• 3 tablespoons tomato catsup
• 14 cup water
• 1 tablespoon lemon juice
• 6 mushroom caps
• 9 drops Tabasco Sauce
• 21% tablespoons flour
• 21% tablespoons butter
• ¥g cup clam liquor
• 1 teaspoon salt
• VY teaspoon horse-radish
• 1 teaspoon vinegar

Method

1. 1

   Wash clams, changing water several times.

2. 2

   Pour over water, cover, and steam until shells are partially opened.

3. 3

   Remove clams from shells, reserving soft portions, and strain liquor through a double thickness of cheesecloth.

4. 4

   Brush, peel, and chop mushroom caps.

5. 5

   Cook with butter 1 minute, add flour, and then pour on clam liquor.

6. 6

   Bring to boiling point and add catsup, lemon juice, Tabasco Sauce, horse-radish mixed with vinegar, salt, and soft part of clams.

7. 7

   Reheat and serve on oval-shaped pieces of toast.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 49. The excerpt below is the record exactly as published.

HOT CRAB-MEAT CANAPES Spread rounds of toast with creamed butter mixed with an equal quantity of grated cheese and seasoned with salt and pepper. Cover. with creamed crab meat or lobster, bake in hot oven until brown, and garnish with thin strips of red pepper. PARMESAN CHEESE CANAPES 1 cup grated Parmesan cheese Salt and pepper 2% cup heavy cream Parsley sprigs Mix cheese and cream and season. Make canapés (p. 118), using cheese mixture. Bake 6 minutes. Serve hot. CANAPES AS A FIRST COURSE CAVIARE CANAPE Cut bread 4 inch thick in diamond-shaped pieces. Toast on one side. Dip edges in melted butter, then in finely chopped parsley. Divide top in 4 sections. Put caviare in opposite sections, chopped hard-cooked egg whites in others. Cover egg white with Mayon- naise and garnish with stuffed olive or pearl onion. DEXTER CANAPES Anchovy Butter Hard-cooked eggs Tomato, in 14-inch slices Green pepper Mayonnaise Olives Parsley Spread round pieces of toast with Anchovy Butter (p. 119). Cover each with a tomato slice; spread with Mayonnaise. Sprinkle with egg yolk, forced through strainer, and finely chopped white. Garnish with ring of green pepper, piece of olive, and parsley. CANAPES, HORS D’C2UVRES AND COCKTAILS 121 HOT CLAM CANAPES 3 dozen clams in shell 3 tablespoons tomato catsup 14 cup water 1 tablespoon lemon juice 6 mushroom caps 9 drops Tabasco Sauce 21% tablespoons flour VY teaspoon horse-radish 21% tablespoons butter 1 teaspoon vinegar ¥g cup clam liquor 1 teaspoon salt

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