Oriental Canapes

Ingredients

• Take some lobster or crab-meat
• Mix with 1 tablespoonful of butter
• season with salt and pepper
• a pinch each of mustard
• cayenne
• nutmeg
• and curry-powder
• moisten with lemon-juice
• Cut small rounds of toasted bread

Method

1. 1

   Pound lobster or crab-meat, mix with butter and seasonings, moisten with lemon juice.

2. 2

   Cut rounds of toasted bread, scoop out centers, fill with mixture, cover with curry sauce, sprinkle with breadcrumbs, and bake until hot.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 4. The excerpt below is the record exactly as published.

Oriental Canapes. Take some lobster or crab-meat and ponnd in a mortar. Mix with i tablespoonful of butter ; season with salt and pepper, a pioch each of mustard, cayenne, nutmeg and curry- powder and moisten with lemon -juice. Cut smalt rounds of toasted bread; scoop out some of the centre ; fill with the mixture and cover with a curry sauce. Sprinkle with fine bread-crumbs and let bake in the oven a few minutes. Serve hot, 3.— Haggis (Scotch). Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add a large chopped onions ; season with ^ teaspoonful of red pepper and i teaspoonful of mixed herbs and salt to taste. Mix with r pint of toasted oatmeal, 3 beaten eggs and the grated FeBruAry rind and juice of a lemon. Then clean the pouch of the sheep and fill with the mixture. Lay in boiling water and let boil three hours. Serve with apple-sauce. 3.^ — Austrian Braised Tongue. Boil a lai;ge fresh beef tongue in salted water until tender. Remove the tongue and lard it with thin strips of bacon ; sprinkle with paprica ; lay in a baking-pan ; add i onion sliced thin and i cup of the water in which the tongue was cooked and pour over I pint of cream. Let bake in a moderate oven. Baste often with the sauce. Serve hot, and pour over the sauce ; garnish with parsley. 4. — Russian Omelet. Chop a shallots with a tittle parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice ; season to taste. Beat 4 eggs with i table- spoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre ; turn in the ends and serve at once. Fdmtary 5.— Madras Potato Curry. Cut boiled potatoes into thio slices ; then fey I chopped onion in 3 tablespooofuls of butter. Add 3 ounces of grated cocoanut, I teaspoonful of cuiry-powder and i cup of milk, salt and cayenne pepper to taste. Let boil up. Add the sliced potatoes and a sprig of parsley chopped. Let simmei a few minutes and serve hot. 6. — Swiss Bailed Eggs. Melt I ounce of butter in a baking-p^; then cover the bottom of the pan with thin slices of Swiss cheese. Break in 6 eggs; sprinkle with salt and pepper. Pour over 4 tablespoonfuls of cream ; sprinkle with grated Swiss cheese, and let bake in the oven to a delicate brown. Serve hot. 7.— Jewish Stewed Shad. Clean and cut a shad into large slices; sprinkle with salt, pepper and ginger. Put on to boil with i sliced onion, 1 bay-leaf, a few doves, 2 sprigs of parsley and J^ cup of vinegar. When done, remove the fish to a platter ; add ^ cup of raisins, i ublcspoonful F^raary of butter, ^ cup of pounded almonds, i gliLss of wine, i tablespoouful of brown sugar and a pinch of cinuamon. Let boil until done and pour over the fish. Garnish with sliced lemOQ and sprigs of parsley and serve cold. 8< — Bombay Spinach. Boil the spinach in salted water until tender ; drain and chop fine. Fry i chopped onion in a tablespoonftils of butter ; add the chopped spinach, a pinch of pepper and curry-powder

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