Canapes Brownson

Pare some slices of bread the same as for the Bartholomew (No. 852), then toast them, cover one side with a fine puree of potatoes (No. 725), and set on top thin slices of interlarded corned beef fried in butter, and over another layer of the potato puree, trim them neatly and dip them in beaten egg, roll them in bread crumbs, smooth the surfaces with the blade of a knife, and lay them on a baking sheet; sprinkle over some butter, dust the tops with grated parmesan cheese, and brown them in a hot oven; serve on folded napkins.