Canapes, Windsor, Anchovy, Sardines, Caviare, Russian Herring, Smoked Salmon or Sturgeon, Deviled Herring, Shrimp, Crawfish, Lobster, Anchovy Butter, Red Beef Tongue or Ham, Careme and Hard-Boiled Eggs

These canapes can be arranged on grape leaves or a folded napkin. Cut slices of bread from the crumb of a dense loaf of bread containing no holes, having them all of uniform size, the same as when preparing sandwiches; the oblong ones three and one-half by one and one-half inches and three-sixteenths of an inch thick, the round ones two and one-half inches in diameter and the same thickness; the oval ones three inches long by two and one-fourth inches wide, and the same thickness as the round and oblong ones. Toast lightly, and butter over either with butter mixed with anchovy essence or simply with plain butter; season with salt, mustard and red pepper, and push through a cornet on to the borders, a string of anchovy butter, or any other kind, such as lobster (No. 580), Montpellier (No. 582), etc. Garnish or cover the empty space in the center.

For Windsor Canapes.—Have half a pound of cold chicken white meat; pound it with a quarter of a pound of cooked ham, and a quarter of a pound of cooked tongue; when the meats are reduced to a paste, add to it one pound of butter, two ounces of grated Chester cheese, a spoonful of English mustard, and a dash of cayenne pepper. Cut oval-shaped slices of bread (Fig. 200), toast them on both sides, let get cold, and then cover them with the above preparation; smooth the surface and decorate with fillets of gherkins, and beets to form lozenges; lay capers in the intersections, and on top some half-set jelly, and dress the canapes on folded napkins.

For Anchovy Canapes.—These are made round-shaped; butter them over with fresh butter, season with salt, pepper and mustard, and arrange the anchovy fillets, in the form of a rosette with a border around; garnish between the anchovies with chopped parsley and egg-yolks rubbed through a sieve, and hard boiled egg-whites chopped up very fine (Fig. 201).

For Sardine Canapes.—Spread on one side of an oblong toast, Montpellier butter (No. 582), garnish the top with sardines, first removing the skin and bones, and then garnish between these with chopped yolks and whites of egg, and some chopped parsley. Decorate by placing a piece of sardine lengthwise on the canape and six smaller pieces set at an angle (Fig. 202).

For Caviare Canapes.—Make the canapes oblong shape as explained above; the border to be of fresh butter. If the caviare should be too hard, work in with it some oil and lemon juice; fill the empty center with this caviare, and around the inside border, and on top of the caviare lay a row of very finely chopped raw onions (Fig. 203).

For Russian Herring Canapes.—Remove the fillets from unsalted herrings; wipe off the white skin with a cloth and suppress the middle bone, then cut them into small fillets. Have a sour apple peeled and chopped finely, mix it in with some sour cream, butter some oblong slices of bread with fresh butter, garnish the tops with a layer of the chopped apple, and on this arrange the herring fillets, one row around the edge and two lengthwise of the canapes, garnish between the fillets with capers and chopped egg whites and yolks (Fig. 204).

For Smoked Salmon or Sturgeon Canapes.—Cut either of these fish into thin fillets; have oblong canapes buttered on one side with anchovy butter (No. 569), range the fillets of salmon or sturgeon on top, lay five crossbars from side to side (Fig. 205) and around the edge, garnish the interstices with parsley and yolks and whites of eggs chopped up separately.

For Deviled Herring Canapes.—These are made of oval slices of bread buttered with anchovy butter (No. 569). Remove the fillets from some Yarmouth bloaters, roll them in mustard and red pepper, and dip them in bread-crumbs; broil these, then garnish the canapes with them, decorating the surface with the yolk and white of egg, and chopped up parsley.

For Shrimp Canapes.—Have round slices of bread buttered on one side with shrimp butter (No. 586), lay a string of the shrimp butter around the edge, and on top marinated shrimp tails, sprinkle over chopped parsley.

For Crawfish Canapes.—Have round slices of bread buttered over with crawfish butter (No. 573), and a string of crawfish butter on the edge; cut the crawfish in two, lengthwise, season them with salt, pepper, oil and vinegar, arrange them in the form of a rosette and garnish the center with very green chervil leaves.

For Lobster Canapes.—Round slices of bread buttered over with lobster butter (No. 580), and a string of the same butter around the edge; cut the lobster meat into three-sixteenth inch squares, season them with salt, pepper, oil and vinegar or lemon-juice, and garnish the top of the canapes with these.

For Anchovy Butter Canapes.—Butter the canapes on one side with anchovy butter (No. 569), mixing with it butter, mustard and hard boiled egg-yolks, rubbed through a sieve. Dredge chopped hard boiled egg-whites over the top.

For Red Beef Tongue or Ham Canapes.—Cut some slices of tongue or ham an eighth of an inch thick; pare round-shaped slices of bread two and a half inches in diameter, toast them and let them get cold, then butter them over with butter; season with salt, cayenne, and mustard; then trim the tongue or ham round shaped exactly the same size as the toasts; put them on the toasts and lay in the center a three-quarter inch diameter ball of grated ham or tongue, the ham ball on top of the ham, and the tongue ball on top of the tongue; cover with jelly and sprinkle over chopped parsley, serving them on a folded napkin, arranged in the form of a rosette; garnish with green parsley leaves.

For Careme Canapes.—Cut in Julienne some truffles and pickled gherkins, and mix them in a bechamel chaufroid (No. 593); have also some fillets of sole and smoked salmon. Toast oval-shaped canapes, cover them with anchovy butter (No. 569), lay the salmon or sole on top and cover with the chaufroid of truffles and gherkins; sprinkle over some chopped parsley and serve on a folded napkin.

Hard Boiled Egg Canapes.—Boil a few eggs till hard, when very cold, shell and chop the yolks and whites separately. Cut some oblong pieces from a kitchen loaf having them slightly wider than for sandwiches, cover one side with a thin layer of ravigote butter (No. 583) and surround the edges with thin, fillets of anchovies. Decorate the tops with marinated tanny fillets, forming them into distinct compartments and fill these in with the chopped eggs, being careful to separate well the colors, dress the canapes on napkins.