Harper's cook book encyclopædia

boiling oit or butter till they are lightly browned. These form the foundation of the canapes. They may be seasoned and garnished with anchovy, shrimp, or lobster paste, toasted cheese, hard-boiled eggs, cucumbers, beet -root, parsley, salad, cresses, celery, gherkins, prawns, crayfish, or salmon. A combination of two or three things gives them a handsomer appearance. They should be served on a napkin and garnished with parsley, etc. Time to fry, ten minutes. Anchovy Canapes. — From a square loaf baked the day before cut slices and remove the crust. Mix a halfteaspoonful of good butter, a halfteaspoonful of chopped water- cress, a half-teaspoonful of chopped gherkins, half a yolk of hard-boiled egg. Spread this over two of the prepared slices. Cut in small fillets one nice anchovy, put the fillets between the two slices. This quantity is for one canape. Arrange the canapes on a fancy napkin on a plate. Asparagus Canapes. — Scrape and wash well a fresh bunch of asparagus ; separate the stalks, tying them in small bunches, and boil eighteen minutes in boiling water, to which onehalf table - spoonful of salt has been added. When done remove at once, as they quickly become water-soaked and lose their flavor. Drain in a warm towel, and cut in lengths of four inches long. Serve on canapes made of dry bread with mayonnaise sauce. Bismarck, Canapes a la. — Saute small slices or disks of bread in butter till they are a light brown; spread over each when cold a thin layer of anchovy butter; curl round on each an anchovy washed, boned, and trimmed ; sprinkle very finely shred olives over them. Anchovy butter is two parts butter and one of anchovy paste. Caviare Canapes. — Slices of bread a quarter of an inch thick cut into [illustration: Celery Canapes SANDWICHES Sardine Canapes] round disks ; fry them pale brown in butter. Chop a large handful of washed and dried (in a cloth) watercress leaves very fine ; when they are almost as fine as pulp, mix with them an equal amount of butter; when well blended, spread each canape with it, and spread a layer of caviare on the top. Another way : — Put into a small saucepan half of a small can of Russian caviare, with two table-spoonfuls of thick cream ; place over the fire, and stir carefully for two minutes. Butter each slice slightly, spread the hot caviare over, and sprinkle over the caviare the yolk of a hard-boiled egg chopped very fine. Serve in a flat crystal dish garnished with watercress. Celery Canapes. — Cut off the leaves and pare nicely one bunch of white celery ; wash carefully each stalk, and put them in plenty of salted boiling water. Cook fifteen minutes, drain, and put in cold water, and then drain them well again. Place the celery stalks in a sautoir, with one pint of consomme or of very good stock and one gill of Madeira wine, and cook slowly, with covered saucepan, for twenty minutes. Arrange the celery on- a hot platter and keep it warm in the oven while you finish the sauce. Mix half a tablespoonful of butter with one teaspoonful of flour, add to the hot sauce, but do not boil, and pour over the celery.