The encyclopædia of practical cookery

Bombay Canapes. — Skin and bone six anchovies, put them in a mortar with 2oz. of butter, and pound them to a smooth paste, then pass it through a fine wire sieve into a small saucepan over the fire; let it get hot, then stir in quickly the beaten yolks of four eggs. Continue stirring the mixture over the fire until thick. Cut some rounds of bread without any crusts ; put a lump of butter in a stewpan over the fire, and when the blue smoke arises put in the rounds of bread and fry them until of a pale golden colour ; take them out, drain them a minute or two on a piece of paper, spread the anchovy mixture over, dust them with a small quantity of cayenne-pepper, put them on a folded napkin or an ornamental dish-paper on a dish, and serve hot. Canapes. — Cut some thin slices of bread, take off the crusts, and toast them an even brown. Butter lightly, and spread with any kind of potted meat or fish. Put two slices together, and cut them in long strips. They make a tasty dish for tea or supper parties. Canapes Madison.— Cut six thin slices of bread and shape them alike. Toast to a golden colour, and lay on a dish. Cover each toast with a very thin slice of lean, cooked ham ; spread a little mustard over that, then cover with a layer of garnishing a la Provençale. Dredge grated Parmesan cheese on top, and strew a little fresh breadcrumbs over all. Place them in a hot oven, and bake for ten minutes ; then take them out, arrange on a hot dish covered by a folded napkin, and serve. [illustration: Fig 316. Various Canapes.] Canapes of Various Sorts.— Cut some slices of bread, about 2|in. across and 3in. lo.ig, and fry them very lightly in clarified Canapes— continued. butter. When cold, mask their tops with anchovy butter ; arrange upon them some anchovy fillets, herring fillets, pickled tunny, smoked salmon, or some crayfish tails ; intermingle these various fillets with chopped, hard-boiled egg, gherkins, or chopped parsley, or whole capers, or spread all over with caviare (see Fig. 316). Put a folded napkin on a dish and serve the Canapds on it. Tricolour Canapes. — Skin and bone six anchovies, pound them in a mortar, and pass them through a fine wire sieve. Boil three eggs until hard, separate the whites and yolks, and pass them separately through the sieve. Care must be taken in preparing these ingredients not to get the colours mixed. Cut four slices of bread, trim off the crusts, and cut each slice into two squares. Melt a good-sized lump of butter in a stewpan, put in the squares of bread, and fry them until a pale golden colour. Drain the pieces of bread, leave them until cold, then spread them over with the pounded anchovies. Put a strip of the hard-boiled white of egg on a piece of the fried bread, next a strip of finely-chopped gherkins or capers, and next a strip of the yolk of egg, thus making three colours on one piece of bread. Proceed in a like manner with the rest. Spread a fancy dish-paper or a folded napkin over a dish, arrange the Canapes tastefully on it, putting a few sprigs of parsley here and there, and serve.