Roties a la Richelieu. Canapes which are also called croutons are made of toasted or fried bread and can either be spread with various mixtures or left plain, depending on the nature of the dishes for which they are to serve as an accompaniment. This is the first edition of the famous Larousse Gastronomique cooking encyclopedia. Prepare like either of the above. It is recommended that the toast should be very well buttered whilst still hot so as to keep it soft and this holds good for any garnish used from Canapes even when it appears that butter does not enter logically into the composition of the garnish, e.
But without destroying this principle, a combination of various items is acceptable provided that the flavours and presentation are in harmony. Spread on slices of bread. These are then either fried in clarified butter or moreusually toasted. Mix with parsley, scallions, 4 egg yolks, coarse pepper. Canapes may be hot or cold. Les canapes sout surtout employes comme accompagnement des gibiers a plume, et sont, dans se cas, presque toujours recouverts de farce a gratin ou d'une farce perparee, sur table meme, avec l'interieur de certains oiseaux cuits sans etre vides. They may be seasoned and garnished with anchovy, shrimp, or lobster paste, toasted cheese, hard-boiled eggs, cucumbers, beetroot, crayfish, or salmon. Add 2 more raw egg yolks. Dice mushrooms and heat in butter, mositen with gravy, add the salpicon, cook with white veal stock, season, thicken with raw egg yolks. These shapes may be oval, diamond, crescent or any form one chooses. Allen [Little, Brown and Company: It is a relatively recent introduction into English, first mentioned in Mrs. They are mostly described as croutons and are used as foundations fro fried or grilled escalopes, noisettes, tournedos, kidneys, etc. This method is correct, quick and gives the opportunity for individual artistry in presentation. Beeton's Cookery Book A French word which basically means sofa or couch, has become a culinary term in France since the late 18th century, when it was applied by analogy to the thin pieces of fried or toasted bread which served as supports for various savoury toppings. Canapes for various dishes--These canapes are cut and browned in the same ways as those described above. Time to fry, ten minutes. Take the kidnesy from a roast loin of veal. Your librarian can help you find these. Canapes hors-d'oeuvre --These canapes, which are made from crustless bread, home-made bread, common brioche or pastry, are garnished with various compositions. This source also contains recipes for shrimp canapes, caviar canapes, crayfish tails canapes, lobster canapes, and smoked salmon canapes. Spread on little slices of bread. Cut serveral thin slices of bread, remove the crusts and toast them till they are of an even brown. He lists these canapes in the Savories section: A combination of two or three things gives them a handsomer appearance. If hot, they come close to what are called savouries in British English.
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