Italian Canapés
From The Boston Cooking-School Cook Book (1924).
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A historical recipe
The Boston Cooking-School Cook Book, by Fannie Merritt Farmer (1924).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- one cup grated Parmesan cheese
- two-thirds cup heavy cream
- two tablespoons Madeira wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut stale bread in one-third-inch slices and remove crusts.
- Cut in finger-shaped pieces and toast on one side.
- Mix one cup grated Parmesan cheese, two-thirds cup heavy cream, and two tablespoons Madeira wine, and season with salt and pepper.
- Spread untoasted side of bread with mixture, arrange in a pan, and bake in a hot oven six minutes.
- Garnish with sprigs of parsley and serve at once on heated small plates, St.
- Valentine’s Canapés Cut bread in one-fourth-inch slices, shape with a heart-shaped cutter, and sauté in butter.
- Drain canned pimiento, dry between towels, sprinkle with salt, and shape with a heart-shaped cutter;
- then sauté in butter.
- Remove to bread and garnish with a border of finely chopped parsley.
- Serve hot.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Grater
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Colander