Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 21
ОглавлениеCanapés
Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. The slices may be covered with any of the following mixtures. Served hot or cold.
Anchovy Canapés
Cut bread in slices one quarter inch thick, cut in circles, dip in melted butter, sprinkle with salt and cayenne, spread with anchovy paste, and sprinkle with a few drops of lemon juice.
Caviare Canapés
Cut bread in quarter-inch slices, cut slices four inches long and two inches wide. Fry in deep fat, or toast. Spread toast with caviare paste, sprinkle with a few drops of lemon juice and paprika. Garnish with finely chopped green or red pepper.
Cheese Canapés
Cut bread in quarter-inch slices, spread lightly with French mustard, sprinkle with grated cheese and finely chopped olives. Or brown in oven before sprinkling with olives.
Crab Canapés
Cut bread in slices one quarter inch thick, three inches long, and one inch and a half wide. Spread with butter and brown in oven. Mix one cup chopped crab meat, one tablespoon lemon juice, two drops Tabasco, one half teaspoon salt, a few drops of onion juice, and two tablespoons olive oil. Mark the bread diagonally in four sections and spread them alternately with melted cheese and crab mixture. Separate sections with finely chopped pimento.
Bacon Canapés
Cut bread in triangles one fourth inch thick, sauté in bacon fat. Spread with French mustard, cover with cooked bacon finely chopped, and sprinkle with finely chopped pimolas.
Ham Canapés
Cut bread in slices one quarter inch thick, then in circles. Sauté in butter. Spread with finely chopped ham mixed to a paste with creamed butter and seasoned highly. Sprinkle with finely chopped, hard-cooked eggs.
Lobster Canapés
Cut bread in one-fourth-inch slices; shape with doughnut cutter. Cream two tablespoons butter, add one cup finely chopped lobster meat, one teaspoon mustard, few drops Worcestershire sauce, few grains cayenne, and six olives finely chopped. Sauté bread in butter and spread with above mixture.
Salmon Canapés
Shape bread, cut one fourth inch thick, with a cooky cutter. Spread with butter and brown in the oven. Arrange around the outer edge of the circle finely chopped truffles. Next finely chopped white of egg. Next yolk of egg which has been pressed through a sieve. Then finely flaked salmon. Garnish salmon with a small sprig of parsley.
Just before serving pour over a few drops of olive oil or place a teaspoonful of mayonnaise on the salmon.
Sardine Canapés
Cut brown bread in circles, spread with butter, and heat in the oven. Pound sardines to a paste, add an equal amount of finely chopped, hard-cooked eggs, season with lemon juice and Worcestershire sauce. Spread on brown bread. Garnish each canapé in the center with a circle of hard-cooked white of egg capped with a teaspoonful hard-cooked yolk.
Tomato and Cucumber Canapés
Fry circles of bread in deep fat. Fry slices of tomato in deep fat. Place one slice of tomato on each circle of bread. Sprinkle with salt and pepper. Garnish each slice with one slice of cucumber and hard-cooked white of egg cut in shape of petal, to represent a daisy.
Nut and Olive Canapés
Cut bread in crescents. Fry in deep fat. Mix equal quantities of chopped nuts and olives, with enough mayonnaise dressing to spread. Spread on fried bread, and garnish with small diamonds of pimentoes.
Tongue Canapés
Toast triangles of graham bread, spread with butter. Cut slices of cooked tongue in small pieces, mix with creamed butter to a paste, add two tablespoons capers to each half cup of tongue. Spread on bread. Sprinkle with salt and cayenne, and garnish with chopped water cress.
Clam Cocktail
1 pint small clams
2 tablespoons Worcestershire Sauce
2 tablespoons vinegar
3 tablespoons lemon juice
1 tablespoon tomato catsup
1 tablespoon horse-radish
1 teaspoon salt
few grains cayenne
few drops Tabasco
Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.
The clams may be mixed with the sauce and served in halves of grape fruit, in lemon shells, or tomato cups. Set on a bed of ice.
Oyster Cocktail
Follow receipt for Clam Cocktail, using one pint small oysters drained from their liquor in place of clams.
Lobster Cocktail
meat from 2-pound lobster 2 tablespoons sherry wine 2 tablespoons tomato catsup 1 tablespoon horse-radish 1 teaspoon salt few grains cayenne 1 tablespoon chopped olives 1 tablespoon lemon juice
Cut lobster meat in small pieces and place in shallow dish. Mix other ingredients. Pour over lobster meat and let stand one hour. Serve ice cold in cocktail glasses; just before sending to table sprinkle with powdered lobster coral.
Oysters on Half Shell
30 oysters in the shell 6 teaspoons grated horse-radish ¼ teaspoon salt cayenne 3 lemons cut in halves 6 teaspoons vinegar 1 tablespoon tomato catsup paprika parsley
Open oysters; loosen. Serve in shell on bed of ice, having the small ends of the shell point toward the center of the dish. Wash lemons, cut in halves, remove seeds, and serve one half in the center of each plate. Garnish with parsley. Mix horseradish, salt, vinegar, and tomato catsup, seasoned with paprika and cayenne. Serve in small glass dish and pass to each person.
