141. If an accompaniment for a salad is desired and time will not permit the making of open sandwiches, small crisp crackers, decorated with cream cheese, as shown in Fig. 28, will be a very good substitute. These are excellent with a vegetable or a fruit salad; also, when served after the dessert they make a good final course to a meal.
To prepare them, add cream to cream cheese until it is thin enough to be forced through a pastry bag. Using the rosette tube in the bag, make a single rosette in the center of each wafer. Dust with paprika and serve.
CANAPES
142. CANAPES.--Although differing somewhat from the open sandwiches that have been described, canapes are usually placed under this head. Canapes are small pieces of bread toasted or sautéd in butter and then spread with some highly seasoned material, such as caviar, anchovy paste, well-seasoned smoked or canned salmon, or a vegetable mixture. They are served either hot or cold as an appetizer or as a first course for lunch or dinner.
To make canapes, toast or sauté slices of bread and cut them into any shape desired. Cover each piece with a thin layer of the material to be used and then decorate in any of the ways shown in Fig. 27 or in any other manner. Sometimes a thin layer of tomato is used, but often just a border of some material of contrasting color, such as the yolk of egg forced through a ricer, finely chopped parsley, a thin strip of pimiento, etc., is placed around the edge.
SALADS AND SANDWICHES
EXAMINATION QUESTIONS