Canapés

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Base
Topping
Garnish
Instructions (11)
  1. Cut slices of bread a quarter of an inch thick, and two inches long if heart-shaped, two inches in diameter if round, and two inches square if rectangular.
  2. Fry them gently in butter.
  3. Crisp them in the oven on a buttered tin and set them on a dish to get cold.
  4. Spread a layer of green butter over each piece of crisp bread.
  5. Place a layer of shrimp, prawn, or lobster meat pounded with butter, and slightly seasoned with Nepaul pepper, upon the green butter.
  6. Smooth this with a dessert-knife.
  7. Place a leaf of lettuce (cut from the golden heart) upon the top of the prawn meat.
  8. Add a piece of beetroot or cucumber shaped with your cutter.
  9. Pour a dessertspoonful of rich, thickly worked mayonnaise sauce, iced, over each canapé when thus prepared and placed in the dish ready for serving.
  10. Optionally, sprinkle a little chopped olive, or chopped capers, or the two mixed, over each cap of mayonnaise dressing.
  11. The dish should stand on ice before serving in summer.
Original Text
Canapés are effective when carefully composed:—Cut some slices of bread a quarter of an inch thick, and two inches long if heart-shaped, two inches in diameter if round, and two inches square if rectangular. Fry them gently in butter. Crisp them in the oven on a buttered tin and set them on a dish to get cold. To complete the canapé, first spread a layer of green butter over each piece of crisp bread, upon that place a layer of shrimp prawn or lobster meat pounded with butter, and slightly seasoned with Nepaul pepper; smooth this with a dessert-knife, place a leaf of lettuce (cut from the golden heart) upon the top of the prawn meat, and a piece of beetroot or cucumber shaped with your cutter. Over each canapé when thus prepared and placed in the dish ready for serving, pour a dessertspoonful of rich, thickly worked mayonnaise sauce, iced. A little chopped olive, or chopped capers, or the two mixed, may be judiciously sprinkled over each cap of mayonnaise dressing. The dish should stand on ice before serving in summer.
Notes
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