filioes either round or oTal, toast them to a delicate brown ; spread
each piece of toast with the sauce in foregoing recipe and lay 1 sar-
dine in center of each piece. Chop fine 1 beet (previously boiled
and laid in vinegar), the whites and yolks of 2 hard-boiled eggs, and
2 branches of parsley✪ Canapes of Sardines ; arrange these in small clusters around the
sardines. Place the canapes on an oval-shaped fine dish and
decorate with parsley.
Canapes d'Anchovies. — Lay Vs pound of the best anchovies
for several hours in cold water, remove all the bones and skin, cut
each fillet into 2 long strips, and put them on a plate. Dip 1 sprig
of parsley into boiling water, instantly remove, chop fine, and put
it in a bowl ; add 3 tablespoonfuls herb vinegar (or white vinegar)
and 3 tablespoonfuls olive oil, mix well together, and pour over the
anchovies. Take 12 slices of bread % inch in thickness✪ Canapes d'Anchovies, cut into
oval shapes 2yg inches wide and 4 inches long, toast to a delicate
brown ; cover one side of each piece of toast with the canap6 sauce,
spreading it smooth with a knife. Arrange the anchovies like
latticework over each piece, place them on an oval-shaped dish, and
decorate with water cress or parsley.
Canapes anx ^erevisses. — Extract the meat from the claws
of 12 boiled hard-shell crabs, cut each claw lengthwise into 2 pieces,
wipe the shells off with a clean towel, and place them for a few
minutes in the oven to dry ; put into a mortar, add 4 tablespoonfuls
olive oil, and pound fine ; then place in a saucepan over a slow fire,
stir 10 minutes ; then inclose them in a coarse towel and press out
the oil; mix the oil with 2 tablespoonfuls of herb vinegar and
sprinkle it over the crab meat. Prepare 6 oval-shaped pieces of
toast the same as in foregoing recipe, cover them with the canap£
sauce, arrange the crab claws symmetrically over each piece of toast;
put 2 fillets of anchovies around the edge of each oanap6 and small
clusters of capers or fine- chopped gherkin pickles ; place them on a
handsome dish and garnish with white and pink shaved horseradish
or water cresses.
456 SANDWICHES AND GANAPSa
Canapes of Lobster. — ^Extract the meat from the claws of 1
boiled lobster, cut the meat into slices, lay for 1 hour in a dish,
pour oyer 4 tablespoonfuls olive oil mixed with 2 tablespoonfnls
herb vinegar. In the meantime prepare a mayonnaise : Mix the
yolks of 2 eggs with y^ teaspoonful dry mustard, 1 even teaspoonful
salt ; add drop by drop 7^ cupful olive oil ; when well mixed add
slowly 1 teaspoonful lemon juice and the same of white yinegar ;
add last 2 tablespoonfuls whipped cream. Prepare 6 pieces of toast✪ Canapes of Lobster
the same as for canapes of sardines, put a tablespoonful of the
above mayonnaise on each piece, smooth it with a knife; then
arrange the lobster meat like scales over each piece, one overlapping
the other half way ; decorate the edges of toast with the white part
of lettuce cut in shreds, then lay alternately small clusters of fine-
chopped whites and yolks of 2 hard-boiled eggs, and serve on a fine
dish.
Page 306 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
fillets either round or oval, toast them to a delicate brown ; spread each piece of toast with the sauce in foregoing recipe and lay 1 sardine in center of each piece. Chop fine 1 beet (previously boiled and laid in vinegar), the whites and yolks of 2 hard-boiled eggs, and 2 branches of parsley ; arrange these in small clusters around the sardines. Place the canapes on an oval-shaped fine dish and decorate with parsley.
Canapes d'Anchovies. — Lay ⅛ pound of the best anchovies for several hours in cold water, remove all the bones and skin, cut each fillet into 2 long strips, and put them on a plate. Dip 1 sprig of parsley into boiling water, instantly remove, chop fine, and put it in a bowl ; add 3 tablespoonfuls herb vinegar (or white vinegar) and 3 tablespoonfuls olive oil, mix well together, and pour over the anchovies. Take 12 slices of bread ⅜ inch in thickness, cut into oval shapes 2⅜ inches wide and 4 inches long, toast to a delicate brown ; cover one side of each piece of toast with the canapé sauce, spreading it smooth with a knife. Arrange the anchovies like latticework over each piece, place them on an oval-shaped dish, and decorate with water cress or parsley.
Canapes aux Crevesses. — Extract the meat from the claws of 12 boiled hard-shell crabs, cut each claw lengthwise into 2 pieces, wipe the shells off with a clean towel, and place them for a few minutes in the oven to dry ; put into a mortar, add 4 tablespoonfuls olive oil, and pound fine ; then place in a saucepan over a slow fire, stir 10 minutes ; then inclose them in a coarse towel and press out the oil; mix the oil with 2 tablespoonfuls of herb vinegar and sprinkle it over the crab meat. Prepare 6 oval-shaped pieces of toast the same as in foregoing recipe, cover them with the canap£ sauce, arrange the crab claws symmetrically over each piece of toast; put 2 fillets of anchovies around the edge of each canapé and small clusters of capers or fine- chopped gherkin pickles ; place them on a handsome dish and garnish with white and pink shaved horseradish or water cresses.
456 SANDWICHES AND CANAPÉS
Canapes of Lobster. — Extract the meat from the claws of 1 boiled lobster, cut the meat into slices, lay for 1 hour in a dish, pour oyer 4 tablespoonfuls olive oil mixed with 2 tablespoonfuls herb vinegar. In the meantime prepare a mayonnaise : Mix the yolks of 2 eggs with ½ teaspoonful dry mustard, 1 even teaspoonful salt ; add drop by drop ¾ cupful olive oil ; when well mixed add slowly 1 teaspoonful lemon juice and the same of white vinegar ; add last 2 tablespoonfuls whipped cream. Prepare 6 pieces of toast the same as for canapes of sardines, put a tablespoonful of the above mayonnaise on each piece, smooth it with a knife; then arrange the lobster meat like scales over each piece, one overlapping the other half way ; decorate the edges of toast with the white part of lettuce cut in shreds, then lay alternately small clusters of fine-chopped whites and yolks of 2 hard-boiled eggs, and serve on a fine dish.
Records on this page
Canapes of SardinesCanapes d'AnchoviesCanapes of Lobster