Reform Canapes

Ingredients

• some small pieces of toast
• spread over some Ravigote butter
• finely shredded smoked beef tongue
• finely chopped truffles
• white of hard-boiled egg
• gherkin
• a little finely chopped meat jelly

Method

1. 1

   Spread Ravigote butter on toast, garnish with smoked beef tongue, truffles, egg white, and gherkins.

2. 2

   Sprinkle with meat jelly and serve on a napkin.

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 1. The excerpt below is the record exactly as published.

Reform Canapes. Take some small pieces of toast, about ij^ to 2j4 inches, spread over some Ravigote butter, and garnish with finely shredded smoked beef tongue, truffles, white of hard-boiled egg and gherkins (about J4 inch in length and i part of each). Sprinkle over a little finely chopped meat jelly and serve on a napkin. Canapes de Jambon a la Diaele — ^Deviled Ham Canapes. Chop some lean ham very fine and spread it on small pieces of buttered toast. Besprinkle liberally with paprika and heat in the oven for a few minutes. Canapes de Langue de Boeuf a la Hongroise — Beef Tongue Canapes, Hungarian Style. Chop fine some cooked smoked beef tongue, add to it just enough chicken cream forcemeat to give it some 6 «i consistency, spread it on small pieces of toast, besprin- kle liberally with paprika, place on a buttered pan and heat it for 8 to lo minutes in a hot oven. Oeufs au Caviar — Caviarr Served in Eggs. Cut off both the ends of 6 hard boiled eggs and then cut the eggs transversely in two. Remove the yolks and pound them with an equal amount of butter. Next affix a small dianneled tube to a* small forcing bag, fill up with the yolks and dress a neat border around the tops of the eggs. Then fill the cavities with caviare. Put the eggs in a cool place and serve on a folded napkin. Feuilles de Laitue a la Genoisb — ^Lettuce Leaves^ Genoese Fashion. Cut 2 hard-boiled eggs and i dozen anchovy fillets in small squares and season with pepper and a little mayonnaise sauce. With the paste cutter, cut out some crisp lettuce leaves about 2>4 inches in diameter ; put a teaspoonf ul of the anchovy salad in eacli and decorate with dhopped beets, capers and parsley. Feuilles de Laitue a l'Indienne — ^Lettuce Leaves^ Indian Style. Proceed as for ^ La Genoise, using lobster instead of anchovies. Season with curry powder. Medaillons a la Strassbourgeoise — Medallions, Strasburg Style. Pound 4 ounces of pate de foie gras trimmings in the mortar with 2 ounces of butter and rub through a fine sieve — ^spread this over some oval shaped pieces of toast, put some finely chopped truffles

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