Or again: cover the purée with a lattice of anchovy fillets.
[Canapés] with Kippers or Bloaters.—Grill them and make a purée from them like the haddock.
[680]
][Canapés] with Halved or Filleted Anchovies.—In the case of fillets, set them to form a grill upon the toast; if the anchovies be halved, lay them lengthwise on the toast.
[Canapés] with Sardines in Oil.—Clear the fish of their skins and bones, and set the fillets on the [canapés].
[Canapés] with Grilled Sprats.—Proceed as for sardines.
[Canapés] of Salmon.—Toast may be garnished with thin slices of smoked or fresh salmon, or with the latter prepared in a purée like the haddock.
Various [Canapés].—Once the pieces of toast or [canapés] are grilled and buttered, they may be garnished with chopped smoked tongue or ham, cohered with a little butter and mustard, with grilled slices of mushrooms or tomatoes, &c.
A few of the preparations have names, while others are only distinguished by the nature of their garnish.
[2305—CANAPES A LA CADOGAN]
Take oval and slightly hollowed pieces of toast, fried in butter and garnished with spinach prepared with butter. Lay two oysters on the spinach of each piece of toast; cover with Mornay sauce, and glaze quickly.