Scotch Canapes

Ingredients

• one pound of smoked haddock
• a finely chopped onion
• two chopped mushrooms
• one tablespoonful of flour
• one-half a cup of milk or cream
• the yolk of an egg
• one tablespoonful of grated Parmesan cheese
• salt, and pepper

Method

1. 1

   Parboil haddock, remove bones and skin, and break into pieces.

2. 2

   Fry onion and mushrooms in butter, add flour, moisten with milk, and boil.

3. 3

   Add fish, egg yolk, cheese, parsley, salt, and pepper.

4. 4

   Cool, toast bread, and cover with mixture.

Nutrition per serving

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

one tablespoonful of flour and a quarter of a cup of raw rice. Moisten it with two quarts of ordinary white stock and let it boil for forty minutes. Take the lobster out of the soup, and remove the meat from the shell, reserving the meat of the claws. Pound the remainder of the lobster meat to a pulp, rub the whole through a wire sieve, and put it back into the soup. Try to get as much rice and meat through as possible. Heat the soup again to the boiling point, and add one cup of heavy cream. Cut the meat of the lobster claws into small dice, and add to the soup. When serving put a few small bread croutons into each plate. BISQUE OF OYSTERS, FAMILY STYLE *% To one pint of freshly opened oysters, in their own liquid, add one quart of water, eight water crackers broken into pieces, an onion with two cloves, and a few sprigs of celery. Boil together for twenty minutes or more. Strain off the liquid, and remove the onion and celery. Pound the oysters and crackers to a pulp in a mortar, and put them back in the liquid. Let it boil again, and then strain through a wire sieve. Heat the bisque again, and season with salt and cayenne. Add one-half a pint of cream or good milk and a small piece of butter. Serve with bread croutons, or parboil two dozen small oysters in their own liquid, remove the hard parts of the oysters, and add the remainder to the soup. 22 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. I LOUIS' EVERY WOMAN'S COOK BOOK CREAM OF OYSTER CRABS ^ With one-quarter of a pound of butter, three table- spoonfuls of flour, and three pints of chicken stock prepare a soup. Fry in butter one and one-half pints of oyster crabs, free from pieces of shell and liquid, until they become a nice red colour. Then add them to the soup, and let it boil for twenty minutes. Rub the soup through a fine sieve, and then heat it again. Add one cup of cream, and season to taste. Serve puff- paste croutons with it. To make puff-paste croutons roll out a small piece of puff-paste with sufficient flour, so that it will be the thickness of pasteboard. Cut it into half-inch squares, and fry them in deep fat to a golden colour. Put the croutons on a napkin to dry off the fat. Serve separately, or put them in the soup. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. HOT SIDE - DISHES, OR HORS - D'CEUVRES CHAUDS These side-dishes may be served before or after the fish, or instead of the fish. Care should be taken that small and dainty side-dishes are prepared, so as to have just a " bouchee " (mouthful). CROUSTADE OF MUSHROOM ^ Butter six tin tartelette moulds, measuring about two and one-half inches in diameter. Line them with puff- paste, and fill with cracker crumbs. Bake until crisp. Remove the crumbs, and dry the tartelette shells in the oven for a few minutes. Prepare also six covers made of puff-paste, and bake separately. Boil one-quarter of a pound of mushrooms, cut in pieces, in two-thirds of a cup of cream, for fifteen minutes. Thicken the cream with flour and butter, and add salt, pepper, and Cayenne. Fill the shells, put the covers on, and serve on folded napkins. U CROUSTADE OF FROGS' LEGS ^ Line six tartelette moulds with the following paste: One-half a pound of flour, one-quarter of a pound of butter, and a pinch of sugar rubbed together between the hands, so that it will form into crumbs. To this add the yolks of three eggs, and one gill of water. Mix together, but knead only enough to mix thoroughly. Put in the ice-box to cool. Then line the tartelette moulds with this paste as in the previous recipe. Boil for ten minutes twelve frogs' legs in a little white wine, lemon juice, salt, and half a cup of chicken stock. Strain off the broth, and prepare a white sauce with it. Take the meat of the frogs' legs, and add it to the sauce, also two cooked fresh mushrooms, and one truffle cut in small strips. Mix the yolk of an egg with a little cream, and stir into the filling. Season, and fill the croustades and place a slice of truffle on top of each. • LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. I LOUIS' EVERY WOMAN'S COOK BOOK SCOTCH CANAPES^ Parboil one pound of smoked haddock (finnan haddie). Remove the meat from the bones and skin, and break into small pieces. Fry a finely chopped onion in butter, and add two chopped mushrooms and a tablespoonful of flour. Moisten with one-half a cup of milk or cream, and let it boil for a few minutes. Add the picked fish, the yolk of an egg, one tablespoonful of grated Parmesan cheese, chopped parsley, salt, and pepper

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