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Canape, Lorenzo

Cut out from a loaf of sandwich bread six slices half inch thick, trim them to circular shape, three inches in diameter. Toast them to a nice light colour. Prepare a crab forcemeat, then equally divide and arrange it on top of the canapes in dome form. Knead well together in a bowl two ounces grated Parmesan cheese with one and a half ounces of butter. Season with a saltspoon cayenne pepper and a saltspoon grated nutmeg, then mask the crab meat all around with this. Place the canapes on a tin and bake in the oven for ten minutes, or until a nice golden colour. Remove and serve.