(852). Canapes Bartholomew (Canapes Barthelemy)

Cut slices of bread five-sixteenths of an inch thick; pare them by shaping them into three and one-eighth of an inch lengths, and have them two inches and an eighth wide. Cut off from the four corners, quarter inch triangles, and dip the bread into melted butter, roll them in grated parmesan and set them on a dish that can be placed in the oven, lay on top thin slices of cooked ham, and •cover the whole with melted Stilton cheese, season with red pepper, and put the dish into a hot oven for one minute; serve them either on the same dish or else on a napkin.

Fig. 215.

(853). Canapes Brownson (Canapes A La Brownson)

Pare some slices of bread the same as for the Bartholomew (No. 852), then toast them, cover one side with a fine puree of potatoes (No. 725), and set on top thin slices of interlarded corned beef fried in butter, and over another layer of the potato puree, trim them neatly and dip them in beaten egg, roll them in bread-crumbs, smooth the surfaces with the blade of a knife, and lay them on a baking sheet; sprinkle over some butter, dust the tops with grated parmesan cheese, and brown them in a hot oven; serve on folded napkins.

(854). Canapes Of Game (Canapes De Gibier)

Prepare slices of bread three-eighths of an inch thick, cutting them three inches long and two inches wide, pare them into ovals, make an incision all around by sinking the knife down to half the depth of the bread, fry them in butter, and empty them out. Have one ounce of cooked game, either snipe, plover, or partridge; one ounce of cooked mushrooms and one ounce of truffles, all cut in fillets one-eighth of an inch by one-half of an inch. Break up the game carcasses moisten them with Madeira wine and espagnole sauce (No. 414), and let it reduce well, then strain through a tammy (No. 170). Put it into a saucepan with the prepared salpicon, mix it, and fill the bread crusts with this preparation; lay over a few thin slices of foies-gras, cover these dome-shaped with game forcemeat (No. 75), and set them into a moderate oven, when done, brush over the tops a little glaze (No. 402), and put in the oven an instant to harden, then serve.

(855). Canapes Lorenzo (Canapfe A La Lorenzo)

Fry colorless two ounces of onions ent in one-eighth of an inch squares, and when done add a tablespoonful of flour; let this cook for a few minutes without browning, then moisten with a pint of fresh cream; season with salt, cayenne pepper and nutmeg, and reduce it to the consistency of a well thickened sauce; now throw in one pound of crab meat sauted in butter over a brisk fire in a pan, letting it boil up once and then set it away to cool. Cut slices of bread a quarter of an inch thick; from it cut round pieces four inches in diameter, using a cutter for this purpose; divide them straight through the center to make two even-sized pieces of each, toast them on one side only; cover this side with two ounces of the crab preparation for each half round, and lay the following preparation on top: with the hands work in a tin basin half a pound of butter, add to it grated parmesan cheese, cayenne and white pepper, and knead these together, adding grated parmesan so as to form a thick paste; cover the entire canape with a layer of this butter and cheese, and set them on a buttered baking-sheet in the hot oven so they attain a fine color, then serve them as quickly as they are removed from the oven.

They may be made round shaped two and a half inches in diameter if preferred.

(856). Canapes Martha (Canapes A La Martha)

Muffins three inches in diameter are used for these canapes: cut them through the center and toast them without burning, then cover with two ounces of lobster croquette preparation (No. 880); spread it on flat, lay over each a thin slice of Swiss cheese exactly the same size as the muffins, dust over with bread raspings and grated parmesam and brown them in the oven.

(857). Canapes Of Sweetbreads (Canapes De Ris De Veau)

Cut into three-sixteenths of an inch squares one-half pound of braised sweetbreads, a quarter of a pound of cooked mushrooms and two ounces of lean cooked ham; fry all with four ounces of butter, adding a bunch of parsley garnished with thyme and bay Leaf; moisten with a little broth (No. 189J thickened with espagnole sauce (No. 414); skim off the fat and reduce the sauce till nearly dry. then stir in three egg-yolks and a piece of fresh butter. Prepare some slices of bread three-sixteenths of an inch thick and one and a half inches by two and three-quarters; toast them, cover with the preparation the same thickness as the bread, smooth the surfaces and dip them in beaten eggs, then roll them in bread-crumbs, and fry them in very hot fat: serve on a folded napkin.

Fig. 216.