2304—Canapes or Toast

These are nothing more than pieces of toast, i.e., slices of bread, trimmed according to fancy, grilled, buttered, and garnished in some way.

As the garnishes for toast are innumerable, I shall quote only a few typical examples.

No. 316, Canapés and Toast Garnished with Scrambled Eggs.—Set the scrambled eggs in domes upon the No. 316, Canapés and Toast; sprinkle with grated Parmesan, and set to glaze quickly.

Or arrange the scrambled eggs as above, and cover them with a lattice of anchovy fillets.

No. 316, Canapés and Toast de Haddock.—Cook the haddock; rub it through a sieve; add a little butter and Béchamel sauce to the resulting purée, and set the latter in domes on the toast.

For Variety.—Sprinkle the purée with grated Parmesan, and set to glaze.

Or garnish the purée with oysters poached in a little Worcestershire sauce.

Or again: cover the purée with a lattice of anchovy fillets.

No. 316, Canapés and Toast with Kippers or Bloaters.—Grill them and make a purée from them like the haddock.

No. 316, Canapés and Toast with Halved or Filleted Anchovies.—In the case of fillets, set them to form a grill upon the toast; if the anchovies be halved, lay them lengthwise on the toast.

No. 316, Canapés and Toast with Sardines in Oil.—Clear the fish of their skins and bones, and set the fillets on the No. 316, Canapés and Toast.

No. 316, Canapés and Toast with Grilled Sprats.—Proceed as for sardines.

No. 316, Canapés and Toast of Salmon.—Toast may be garnished with thin slices of smoked or fresh salmon, or with the latter prepared in a purée like the haddock.

Various No. 316, Canapés and Toast.—Once the pieces of toast or No. 316, Canapés and Toast are grilled and buttered, they may be garnished with chopped smoked tongue or ham, cohered with a little butter and mustard, with grilled slices of mushrooms or tomatoes, &c.

A few of the preparations have names, while others are only distinguished by the nature of their garnish.