Fish Canapés
A historical recipe from Sandwiches, by S. T. Rorer (1894).
A historical recipe
Sandwiches, by S. T. Rorer (1894). Project Gutenberg eBook #29329.
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 Sandwiches, by S. T. Rorer (1894). Digitised by Project Gutenberg, eBook #29329 (https://www.gutenberg.org/ebooks/29329). 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
- a half pint of milk
- a half teaspoonful of salt
- a teaspoonful of soy
- a dash of red pepper
- a half saltspoonful of black pepper
- six slices of bread
- a pint of light mashed potatoes
Method
- 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.