Canapes--Mexican Style
A historical recipe from Left-over foods and how to use them, by Elizabeth O. Hiller (1910).
A historical recipe
Left-over foods and how to use them: with suggestions regarding the preservation of foods in the home, by Elizabeth O. Hiller (1910). Project Gutenberg eBook #72831.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Left-over foods and how to use them, by Elizabeth O. Hiller (1910). Digitised by Project Gutenberg, eBook #72831 (https://www.gutenberg.org/ebooks/72831). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- ¼ cup cold cooked ham
- ¼ cup cold cooked chicken
- ¼ cup butter
- 1 tablespoon pimentoes
- 1 tablespoon Chutney
- ½ teaspoon curry powder
Method
- ¼ cup cold cooked ham.
- ¼ cup cold cooked chicken.
- ¼ cup butter.
- 1 tablespoon pimentoes.
- 1 tablespoon Chutney.
- ½ teaspoon curry powder.
- Salt and pepper.
- Few drops Tobasco.
- PROCESS: Put ham, chicken and pimentoes through the meat chopper;
- then pound mixture thoroughly in a mortar or chopping bowl.
- Rub through a sieve and add seasonings.
- Spread on circles or tri-angles of bread fried and cooled, decorate with the white of egg finely chopped, the yolk passed through a sieve--first laying two thin strips of pimento crossing each at right angles.
- Fill two opposite spaces with the whites of eggs and two with the yolks.
- Garnish with sprays parsley.