Tomato Canape

Ingredients

• circles of bread
• one-third inch thick
• deep hot Cottolene
• slices of tomato
• hot butter
• sprinkle with salt
• pepper
• a few grains cayenne
• slice of cucumber
• white of hard boiled eggs

Method

1. 1

   Fry circles of bread in deep hot Cottolene.

2. 2

   Saute slices of tomato in hot butter.

3. 3

   Drain both on brown paper.

4. 4

   Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper, and a few grains cayenne.

5. 5

   Garnish each with a slice of cucumber and the white of hard boiled eggs cut in the shape of petals to represent field daisies.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 53. The excerpt below is the record exactly as published.

TOMATO CANAPE Fry circles of bread, cut one-third inch thick, in deep hot Cotto- lene. Saute sUces of tomato in hot butter. Drain both on brown paper. Cover each circle of bread with a slice of tomato, sprinkle with salt, pepper and a few grains cayenne. Garnish each with a slice of cucumber and the white of "hard boiled" eggs, cut in the shape of petals to represent field daisies. COLD VEAL LOAF Have the bone of a knuckle of veal sawed in three pieces at the market. Wash, wipe, and put in kettle with two pounds of lean veal, one onion sliced, six slices carrot, one blade celery broken in pieces, one spray parsley and one-half teaspoon peppercorns; cover with boiling water and cook slowly until meat is tender. Drain; chop meat finely and season well with salt, pepper and a few grains cayenne. Reduce liquor to one cup, strain and reserve. Garnish the bottom of a granite, brick-shaped bread pan with the white of "hard boiled" egg cut to resemble three daisies; put a dot of the yolk in center of each and arrange sprays of parsley between each daisy. Put a laj^er of meat, then a layer of thinly sliced eggs sprinkled with parsley, finely chopped. Cover with remaining meat; pour over strained liquor, press and let stand until cold and jellied. Remove to serving platter, garnish with parsley and small round rad- ishes cut to resemble tulips. Slice thinly and serve with 120 5^ Sunday Dinners p^Ts. Fifth Sunday WHIPPED CREAM HORSERADISH SAUCE 4 tablespoons freshly grated Few grains cayenne. horseradish. 1 J^ tablespoons vinegar. Few drops onion juice. 34 cup heavy cream whipped. 34 teaspoon salt. Process: Mix the first five ingredients thoroughly, then fold in the whipped cream. Chill and serve. CREAMED NEW POTATOES Cut two and one-half cups cold, boiled new potatoes in one-half inch cubes. Add one and one-half cups White Sauce. Season highly with salt and white pepper, and reheat in double boiler. Remove to hot serving dish and sprinkle with finely chopped parsley. STEAMED SUMMER SQUASH Wash and cut in quarters. Cook in boiling salted water until tender. Drain through double cheese cloth. Pass through ricer or mash with potato masher, and season with butter, salt and a little black pepper. Reheat and serve. LETTUCE, GARDEN CRESS AND ONION SALAD Separate the crisp heart leaves of two heads of lettuce; arrange them on a shallow serving dish to represent a full-blown rose. Pick over, wash and dry a bunch of garden cress, chop finely and sprinkle over lettuce leaves. Chop one small onion very fine and mix with French dressing. Pour over lettuce. Serve at once. SLICED PEACHES Scald fine, ripe peaches; remove skins, cut in halves and remove stones. Slice lengthwise and arrange in serving dish in layers. Sprinkle each layer with sugar and lemon or orange juice. Chill and serve with cream and sugar. S<3p^/nbe:t The kitchen is a country in which there are always discoveries to he made, — La Reyniere. L 122 5^ Sunday Dinners ""'^'^"'^ First Sunday (m Cream of Pea Soup — Crisp Saratoga Wafers Braised Shoulder Veal Stuffed — Creole Sauce Potato Balls Spinach with Cream Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion. J^ teaspoon pepper. Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne. f'f'sX 52 Sunday Dinners m Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring con- stantly. Add truffle, tomato pulp and gradually Brown Stock; con- tinue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the con- sistency to handle. Shape into smooth, round balls, roll in flour, egg and crumbs. Fry a golden brown in deep, hot Cottolene

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