Lobster Canapes, Martha Style
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 7. The excerpt below is the record exactly as published.
slices of buttered toast, sprinkle over with paprika, place a small piece of butter on each, and set in a hot oven for 6 or 8 min- utes. Serve very hot. Canapes de Homard a la Belasco— Lobster Can- apes, Belasco Style. Chop finely one onion and fry in butter without coloring, then add 6 fresh mushrooms chopped fine and trook with the onion until all moisture has been re- duced, next add the meat of a 2-pound lobster chopped fine, incorporate one gill of Bechamel and (when it boils) thicken with 2 egg yolks. Season highly and then put away to get cold. Have ready some split toasted English Muffins, put some of the lobster preparation on top, brush over with beaten eggs, and bestrew with bread crumbs mixed with grated Parmesan cheese. Place a small piece of butter on each canape and bake for lo minutes in a medium hot oven. Canapes de Homard a la Marthe-— Lobster Can- apes, Martha Style. Proceed as explained for Lobster Canapes, Belasco Style. Place the lobster preparation on a slice of but- tered toast tod cover with a very thin slice of Swiss cheese
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