Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Madison Canape
From The thorough good cook, 1895
Serves 1
A hot hors d'oeuvre served at the end of dinner.
A modern interpretation · AI-generated from the original record
Ingredients
- little slices of toast
- thin slices of lean cooked ham
- a little mustard
- a little butter
- a dash of white wine
- more grated Parmesan
- fresh bread-crumbs
- a little more butter
Method
Cover slices of toast with thin slices of lean cooked ham, spread a little mustard on top, add a layer of garnishing with butter and a dash of white wine.
Sprinkle grated Parmesan and fresh bread-crumbs over all, add a little more butter, place in a hot oven for ten minutes, and serve on a folded napkin.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 34. The excerpt below is the record exactly as published.
Madison Canape," which will be found in that great treasure-house of cuhnary lore, the 4-t THE TnOROUGH GOOD COOK. " Delmonico C-ook Book," of which I have ah'eady spoken. " Madison canapes "' are httle sKces of toast, covered with thin shces of lean cooked ham, over Avhich is spread a little mustard. Then you add a layer of garnishing of " a la Proven^ale," a little butter with a dash of white wine. More grated Parmesan is dredged on the canape, and , fresh bread-crumbs and a little more butter
Cook this with the app: pantry check, scaling, and the assistant.