Sardine Canapes

Ingredients

• Cut bread into strips
• Take a sardine for each strip
• yolks of two hard-boiled eggs
• a tablespoonful of butter
• a teaspoonful of sharp pickle minced very fine
• a pinch of mustard
• half a teaspoonful of chopped parsley
• the juice of half a lemon

Method

1. 1

   Fry bread strips until golden.

2. 2

   Prepare a mixture with sardine yolks, butter, pickle, mustard, parsley, and lemon juice.

3. 3

   Spread on bread and top with sardine halves.

4. 4

   Heat in the oven and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 379. The excerpt below is the record exactly as published.

Sardine Canapes round disks ; fry them pale brown in butter. Chop a large handful of washed and dried (in a cloth) water- cress leaves very fine ; when they are almost as fine as pulp, mix with them an equal amount of butter; when well blended, spread each ca- nape with it, and spread a layer of caviare on the top. Another way : — Put into a small saucepan half of a small can of Rus- sian caviare, with two table-spoonfuls of thick cream ; place over the fire, and stir carefully for two minutes. Butter each slice slightly, spread the hot caviare over, and sprinkle over the caviare the yolk of a hard-boiled egg chopped very fine. Serve in a flat crystal dish garnished with water- cress. Celery Canapes. — Cut off the leaves and pare nicely one bunch of white celery ; wash carefully each stalk, and put them in plenty of salted boiling water. Cook fifteen minutes, drain, and put in cold water, and then drain them well again. Place the celery stalks in a sautoir, with one pint of consomme or of very good stock and one gill of Madeira wine, and cook slowly, with covered saucepan, for twenty minutes. Ar- range the celery on- a hot platter and keep it warm in the oven while you finish the sauce. Mix half a table- spoonful of butter with one teaspoon- ful of flour, add to the hot sauce, but do not boil, and pour over the celery. Egg Canap£s. — Peel, wash, and dry the stems of six large, fleshy mush- rooms, and chop them very fine. Put the mushrooms aside for the present. Put in a small saucepan half a table- spoonful of butter ; when melted add one teaspoonful of finely chopped shal- lots or green onions, cook slowly for three minutes ; do not brown ; add the chopped mushroom-stems, cook three minutes more, stir well ; add one table - spoonful of parsley chopped fine, cook two minutes more, season with half a salt-spoonful of salt, half a one of pepper, remove from the fire. add half a table-spoonful of very fresh butter, and mix well. Put these fine herbs in a bowl and break over them six fresh eggs ; add one salt-spoonful of salt, half a one of pepper, and beat slightly for one minute only. Put in a small saucepan half a table - spoonful of butter and the beaten eggs. Cook over a slow fire, stirring constantly with a wooden spoon for about four minutes ; the eggs must become quite stiff. Re- move from the fire, add half a table- spoonful of very fresh butter divided in small pieces to make it melt faster, as it must not cook. Mix well. Have the mushrooms prepared to receive the scrambled eggs, as they must not wait. Peel, wash, and dry them ; put in a plate three table- spoonfuls of olive oil or melted butter, season with one salt-spoonful of salt and half a one of pepper. Roll the mushrooms in this. Broil them four minutes on each side over a moderate fire. Arrange the largest ones on very thin slices of warm bread, not toasted. Serve the eggs on these, and cover each with the smaller mushrooms. Serve at once, very hot. Fruit Canapes. — Fry split sponge- cakes in butter till golden brown on both sides. Spread slices of fruit on each piece. Make a thick sauce of the juice of the fruit by stirring in a little arrow-root when the sauce has been heated, then add the sauce to the bread. Any fruit or berries can be used. Ham Canapes. — Prepare the bread as usual. Pound the ham to a paste with a little cream or milk. Season to taste. A little Parmesan cheese can be sprinkled over each canap£. Sardine Canapes. — Cut bread into strips a little longer and wider than a sardine, and fry to a golden brown in a little butter or good dripping. Take a sardine for each strip, divide it lengthwise, and lay half of each to one side. Rub the other halves fine with the yolks of two hard-boiled 338 Shrimp Canapes SAUCES Sauces for Meats, etc. eggs, a table - spoonful of butter, a teaspoonful of sharp pickle minced very fine, a pinch of mustard, half a teaspoonful of chopped parsley, and the juice of half a lemon

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