[Hot Canapés]
A canapé is the half of a sandwich, as it were. Minced meats of various kinds are served on one slice of bread. In many books they are called “uncovered sandwiches.” The cold canapés are placed always among the appetizers and served before the soup. They are made of such materials as caviar, sardines, anchovies, pickled oysters, pickled lobster, deviled shrimps, or a mixture of one or two of these materials.
A hot canapé, however, is served in the place of fish or as an entrée. If they are dressed with either fish or shell-fish they will take the place of that course. When made from chicken, sweetbreads or game, should be served as an entrée, following the fish.
[Fish Canapés]
Pick apart sufficient cold cooked fish to make a half pint. Rub together two level tablespoonfuls of butter and two of flour, add a half pint of milk, stir until boiling, add a half teaspoonful of salt, a teaspoonful of soy, a dash of red pepper and a half saltspoonful of black pepper. When this is hot add the fish and four or five nice sliced mushrooms; stand over hot water, without stirring, until the fish is thoroughly heated. While this is heating, trim the crusts from six slices of bread; toast the one side carefully. Have ready in your pastry bag with a star tube a pint of light mashed potatoes; press in a rope-like form, or in small rosettes, around the edge of the bread on the untoasted side. Brush the bread with a little melted butter, put them in the oven until the potatoes and bread are a golden brown. Dish these on square paper mats on individual plates, fill the centers with the creamed fish and send at once to the table.
Canned salmon may be used in the place of fresh boiled fish.
[Lobster Canapés]
- 1 three-pound lobster
- The yolks of two eggs
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- ½ pint of milk
- 1 tablespoonful of chopped parsley
- 1 level teaspoonful of salt
- 1 saltspoonful of white pepper
- 1 pint of mashed potatoes
- 6 slices of bread
Toast the bread and arrange the potatoes according to the preceding recipe. Rub the butter and flour together, add the milk; when boiling add the seasoning and the lobster. When very hot stir in carefully the well-beaten yolks of the eggs. Stir this until it is smoking hot, but be careful not to boil, or it will curdle. Fill this on top of the toast that has been garnished with potatoes, dust with chopped parsley and send to the table.