Chapter XIX · Savouries · No. 2308
2308—Canapes à l’Écossaise
Take some round, buttered pieces of toast, garnished with haddock purée, and glazed.
N.B.—I see no use in extending this list any further; the above directions should suffice to show the variety to which these preparations lend themselves.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2308, p. 680. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →