Hot 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- A canapé is the half of a sandwich, as it were.
- Minced meats of various kinds are served on one slice of bread.
- In many books they are called "uncovered sandwiches." The cold canapés are placed always among the appetizers and served before the soup.
- They are made of such materials as caviar, sardines, anchovies, pickled oysters, pickled lobster, deviled shrimps, or a mixture of one or two of these materials.
- A hot canapé, however, is served in the place of fish or as an entrée.
- If they are dressed with either fish or shell-fish they will take the place of that course.
- When made from chicken, sweetbreads or game, should be served as an entrée, following the fish.