Shrimp Canapees
From Cassell's dictionary of cookery, 1892
Serves 6
Serve in a circle on a dish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1791. The excerpt below is the record exactly as published.
Shrimp Canapees. — Cut some slices of stale crumb of bread the third part of an inch thick. Stamp these out with a plain round or oval cutter about two inches in diameter, and fry the rounds in butter till they are lightly browned. Let them get cold, then spread a little shi-imp butter upon them. Ornament them by placing picked shrimps upon them, a,nd place them in a circle on a dish overlapping each other. Put a little parsley
Cook this with the app: pantry check, scaling, and the assistant.