[2303—CAMEMBERT FRIT]
Clear the cheese of its crust, and cut it into elongated lozenges. Sprinkle the latter with cayenne, treat them twice [à l’anglaise], and fry them at the last moment in hot fat.
[2304—CANAPES OR TOAST]
These are nothing more than pieces of toast, i.e., slices of bread, trimmed according to fancy, grilled, buttered, and garnished in some way.
As the garnishes for toast are innumerable, I shall quote only a few typical examples.
[Canapés] Garnished with Scrambled Eggs.—Set the scrambled eggs in domes upon the [Canapés]; sprinkle with grated Parmesan, and set to glaze quickly.
Or arrange the scrambled eggs as above, and cover them with a lattice of anchovy fillets.
[Canapés] de Haddock.—Cook the haddock; rub it through a sieve; add a little butter and Béchamel sauce to the resulting purée, and set the latter in domes on the toast.
For Variety.—Sprinkle the purée with grated Parmesan, and set to glaze.
Or garnish the purée with oysters poached in a little Worcestershire sauce.