Canapes, Defined, Types and Recipes
Canapes or Hors D’Oeuvres
Both Russia and Sweden claim the credit of having introduced the hors-d'oeuvre to our palates, but the truth is, all countries send their products to its ingredients.
Whether the claim of any one nation to its origin is valid or not, Americans have used it so long that no course dinner is “complete” without it. Indeed, it is noticeably an appetizer, coming before the one who dines as the first course.
As such, small portions only are served each individual, as you will observe in my recipes which, created by me, have been used to the satisfaction of many, many patrons.
Toasts retain their crusts and are out about 1/4 inch thick. Cocktails may be served with it.
For service, tiny flat plates are the custom with fish knives and forks. Wherever Pastes are mentioned, they may be obtained at a satisfactory food store. Genuine unsalted Russian caviar is the most pleasing of the caviar. All toasts should be used freshly from the fire.
Where piping through a pastry bag is mentioned, remember, while one may be bought, yet for canape or salad purposes, a square made of stiff, clean paper, may be held in cone form, the narrow end cut off to leave a hole about 1/4 to 1/2 inch in diameter, and the dressing or other mixture squeezed through it along the lines desired.
OR you may make one of stiff linen sewed into a cone, with the closed end cut off as high up as desired to enclose bought tubes of fancy designs used when appropriate to the recipe.
CANAPES—A French term literally meaning a " couch," used in a culinary sense as a bed or something to rest savory foods on, usually in the form of bread or toast covered with minces, pastes, etc., then decorated.
ANCHOVY CANAPES—Hard boiled eggs and anchovies finely minced and spread on buttered toast. Also, very shallow gem pans lined with pie paste and baked, then filled when cold with anchovies pounded to a paste with Gruyere cheese, inverted on a circle of buttered toast and garnished with minced gherkins. Also, a mixture of chopped anchovies, grated ham, truffles and gherkins mixed and moistened with salad oil and caper vinegar, then filled into very small patty cases; served garnished with pieces of toast and aspic jelly.
CANAPES BERNE, OR SWISS CANAPES - Triangle-shaped pieces of toast spread with anchovy butter, decorated with minced whites of eggs down one side, yolks on the other, and the third with minced green gherkins, and a stuffed olive in the centre.
CANAPES OF CRAB—Circles of toast spread with deviled crab meat, sprinkled with Parmesan cheese and browned in the oven (called CANAPE LORENZO).
CANAPES OF SMOKED SALMON—Strips of toast spread with anchovy butter, a thin circle of smoked salmon on top, the edges decorated with hard boiled eggs minced and mixed with chopped parsley.
CANAPES OF CHICKEN LIVERS—Chicken livers sautéed with an onion till tender, then pounded to a paste with a dash of anchovy essence, salt, red pepper and butter, piled in pyramid form on fried shapes of bread, smoothed with a knife and made hot in the oven; served decorated with slices of pimentoes and rings of red chilies.
CANAPÉ OF CHICKEN. Take the breast of a boiled fowl and chop very fine, season with sait and pepper, mix well with two ounces of sweet butter, and spread on fresh toast.
CANAPES OF SHRIMPS—Fancy shaped slices of toast spread with shrimp paste and decorated with coiled shrimps.
CANAPES OF POTTED TONGUE—Circles of brown bread toast spread with potted tongue and decorated in lattice form with strips of red cooked tongue.
INDIAN CANAPES—Circles of bread fried in butter, spread first with potted ham, then with chutney, strewed with Parmesan cheese, browned in the oven and served.
CANAPES OF POTTED HAM—Strips of toast spread with potted ham, then sprinkled with grated ham, decorated with thin slices of green gherkins.
SARDINE CANAPES—Triangle-shaped pieces of toast spread with a mixture of equal parts of boiled egg yolks and sardines pounded to a paste and seasoned with red pepper and lemon juice, decorated with a coiled anchovy out of oil in the centre.
CANAPÉ OF SARDINES (Version 2)—Skin and split the sardines. Place on buttered toast, garnished with chopped eggs around the edges, and serve on napkin with quartered lemon and parsley in branches.
CANAPES OF CAVIAR—Circles of toast, the edges spread with anchovy butter, with an onion ring as its base, the ring filled with Russian caviar.
CANAPÉ OF CAVIAR (Version 2)—Spread caviar, which has been kept on ice, on thin toast. Sprinkle thick with chopped hard-boiled eggs ail around. Garnish with leaf of lettuce filled with chopped onion, parsley in branches, and one-fourth of a lemon. Serve on napkin.
OLIVE CANAPES—Circles of buttered toast with a coiled anchovy on it, and a stuffed olive in the centre of the coil. Also circles of toast fried in butter, then spread with anchovy paste, minced olives and capers on top.
CANAPE CHASSEUR—Triangle shaped pieces of toast spread with a game forcemeat, the edges decorated with another forcemeat of game but of different color.
CANAPES OF OYSTERS — Strips of toast spread with blanched and minced oysters mixed into a Hollandaise sauce, sprinkled with parsley dust. Clams may be treated the same way and named accordingly.
SAVORY CANAPES—Strips of toast spread with a mixture of grated ham, cheese, cream sauce and scrambled eggs, the edges decorated with lobster coral.
CANAPE MADISON—Slices of toast on which is laid a thin slice of lean ham spread with French mustard, this again is spread with a cold white sauce containing minced cooked onions, garlic, and cheese; Parmesan cheese is then dredged on top, sprinkled with fine bread crumbs, baked and served.
CHICKEN CANAPES—Circles of toast spread with chicken forcemeat in which is worked cream and butter, dredged with Parmesan cheese and baked, then decorated in the centre with a stamped piece of white of egg.
CREOLE CANAPES—Grated lean ham, onion, garlic and chopped parsley with pieces of peeled tomatoes and minced green peppers, seasoned with salt and pepper, stewed down dry, then spread on strips of buttered toast, dredged with Parmesan cheese and baked.
SCOTCH CANAPES—Breast of chicken, red tongue and lean ham all cut into very small dice, seasoned with nutmeg and a little curry powder, then worked into a thick Vélonté sauce, spread on slices of toast, dredged with Parmesan cheese and baked, (also called, CANAPE ABERDEEN).
CANAPE WINDSOR—Strips of toast spread with a forcemeat of any kind of white fleshed fish, seasoned with mustard and Worcestershire sauce, dredged with Parmesan cheese and baked.
CANAPE CABILLAUD—Triangle shaped pieces of toast spread with a forcemeat made of boiled salt codfish, mixed with minced green peppers and spring onions seasoned with tarragon vinegar, decorated with capers.
MADRAS CANAPES—Circles of toast spread with a mixture of finely minced white fleshed fish, Madras chutney and sweet pickles, moistened with Hollandaise sauce, dredged with Parmesan cheese and baked, (also called, CANAPE WINCHESTER).
CHEESE CANAPES—Strips of bread hollowed out half their thickness, then toasted, the inner part sprayed with Worcestershire sauce, the cavity then fitted with a slice of Swiss cheese, baked, and served very hot.
CHEESE CANAPES 2
- 1 cup grated cheese
- Dash of red pepper
- 1 teaspoon salt
- 6 slices buttered bread
Cut the bread into circles, diamonds or squares, butter them lightly and brown by placing in the oven or frying in deep fat. Cover each with a thick layer of the grated cheese to which the seasoning has been added. Bake in the oven until the cheese is thoroughly melted and serve at once.
CANAPÉ OF RAW BEEF—Chop one-half pound of lean fresh beef very fine, and season with sait and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.
CANAPÉ OF RAW MEAT—Take a quarter pound of lean fresh beef tenderloin or sirioin and chop very fine and season with a little sait and pepper. Toast some thin slices of rye or white bread lightly, spread with a little sweet butter, and then spread the chopped meat on top. Serve on a napkin, garnished with quartered lemon and parsley.
CANAPÉ ST FRANCIS—Trim small pièces of toast, and eut in fancy shapes, or circular. Spread with caviar. Place a slice of tomato on top and over this strips of caviar. Place on lettuce leaves that have been dressed with French dressing mixed with finely-chopped herbs.
CANAPÉ ST. FRANCIS (Version 2)—Put four nice leaves of yellow lettuce on four dessert plates. Cut four round pièces of toast, two and one-half inches in diameter, spread with fresh caviar, and place on top of the lettuce. Peel two ripe tomatoes and cut in four nice slices, and lay on top of the caviar. Sprinkle each piece with one third white wine vinegar and two-thirds olive oil, and a little sait and fresh ground black pepper mixed together. Lay two fillets of anchovies crosswise over each, and finally sprinkle some fine-chopped chervil over all. Serve cold.
INDIAN CANAPÉ—Use one hard-boiled egg for each person to be serred, and force through a sieve. For six eggs add a quarter of a pound of sweet butter, a half teaspoonful of curry, and beat into a smooth paste. Toward the last add a tablespoonful of cream. Spread over toast, and place a little chopped chutney on top of each.
CANAPÉ ROMANOFF—Mix a boxful of smoked Norwegian sardines with three ounces of hot butter, mash fine, and force through a sieve. Stir in four spoonfuls of cream, and spread over toast eut in fancy shapes. Garaish with ripe and green olives. Serve as a fancy sandwich at tea or bridge parties, or as an appetiser for dinner.
CANAPÉ NORWAY—Spread four pièces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.
LOBSTER CANAPÉ—Cut the tail of a lobster in thin slices and lay on four pièces of toast. Cover with thick well-seasoned mayonnaise, and garnish the edges with chopped hard-boiled eggs and chopped parsley. Serve on a folded napkin, and garnish with parsley in branches and two lemons cut in half.
CANAPÉ THON MARINÉ—Butter four pièces of toast, lay thin slices of thon mariné on top, spread a little mayonnaise over ail with a knife, garnish the edges with chopped boiled eggs and chopped parsley. Serve on a napkin with parsley in branches, and quartered lemons.
CANAPÉ P. P. I. E. (Panama-Pacific International Exposition)—Make some pièces of buttered toast. Put fresh caviar in the center and anchovies around the edge. Serve on napkins with quartered lemons and parsley in branches.
CANAPÉ HAMBOURGEOISE—Place on toast one sliced gherkin with a slice of smoked salmon on top, and a little anchovy sauce in center. Garnish around edge with chopped boiled egg, parsley and lemon.
CANAPÉ REGALIA—Regalia is a spécial fish paste obtainable in cans. To one small can add two ounces of butter, mix well, and spread on fresh toast. Garnish with chopped eggs, serve on napkin with lemon in quarters and parsley in branches.
CANAPÉ RIGA—One-half tuna fish (thon mariné) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.
CANAPÉ MARTHA—Cut a round pièce of toast and put some lobster croquette farce on top in the shape of a pyramid. Put a thin slice of Swiss cheese on top and bake in oven. Garnish with lemon and parsley.
CANAPÉ MONTE CARLO—Purée of foie gras lightly mixed with a little stiff mayonnaise and spread on thin toast. Garnish around the edge with chopped yolks of hard-boiled eggs, and serve on napkins with parsley in branches.