[2306—CANAPES DES GOURMETS]
Prepare some very thin pieces of toast; fry them in butter, and garnish them with a cheese [fondue]. Pair them off, and sandwich a piece of grilled bacon between each pair.
[2307—CANAPES IVANHOE]
Take some round, buttered pieces of toast, garnished with haddock purée, and set a very small, grilled mushroom on the purée of each piece of toast.
[2308—CANAPES A L’ÉCOSSAISE[!-- TN: acute invisible --]
Take some round, buttered pieces of toast, garnished with haddock purée, and glazed.
N.B.—I see no use in extending this list any further; the above directions should suffice to show the variety to which these preparations lend themselves.
[2309—CARCASSE DE VOLAILLE (Chicken Carcasses)]
Take in preference the carcasses of fowls cooked without colouration.
After having trimmed them, coat them with mustard and cayenne, and grill them.