Sweetbread Hot Canapés - cooking recipe from “Sandwiches” by Sarah Tyson Heston Rorer (1894)
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Sweetbread Hot Canapés - cooking recipe from “Sandwiches” by Sarah Tyson Heston Rorer (1894) Hot Canapés A canapé is the half of a sandwich, as it were. Minced meats of various kinds are served on one slice of bread. In many books they are called "uncovered sandwiches." The cold canapés are placed always among the appetizers and served before the soup. They are made of such materials as caviar, sardines, anchovies, pickled oysters, pickled lobster, deviled shrimps, or a mixture of one or two of these materials. A hot canapé, however, is served in the place of fish or as an entrée. If they are dressed with either fish or shell- fish they will take the place of that course. When made from chicken, sweetbreads or game, should be served as an entrée, following the fish. Sweetbread Canapés 1 pair calf's sweetbreads 1 can of mushrooms 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1 pint of milk 1
description
Old (1894) recipe
Transcript of Sweetbread Hot Canapés - cooking recipe from “Sandwiches” by Sarah Tyson Heston Rorer (1894)
Sweetbread Hot Canapés - cooking recipe from “Sandwiches” by Sarah Tyson Heston Rorer (1894)
Hot Canapés
A canapé is the half of a sandwich, as it were. Minced meats of variouskinds are served on one slice of bread. In many books they are called"uncovered sandwiches." The cold canapés are placed always among theappetizers and served before the soup. They are made of such materialsas caviar, sardines, anchovies, pickled oysters, pickled lobster,deviled shrimps, or a mixture of one or two of these materials.
A hot canapé, however, is served in the place of fish or as an entrée.If they are dressed with either fish or shell-fish they will take theplace of that course. When made from chicken, sweetbreads or game,should be served as an entrée, following the fish.
Sweetbread Canapés
1 pair calf's sweetbreads 1 can of mushrooms 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1 pint of milk 1 teaspoonful of salt 1 saltspoonful of pepper
Boil the sweetbreads carefully for three-quarters of an hour; throwthem into cold water; pick them apart, rejecting the membrane. Chop themushrooms very fine, add them to the sweetbreads. Rub the butter andflour together, add the milk; when boiling add the salt, pepper,sweetbreads and mushrooms; cover and stand over hot water ten to fifteenminutes. Serve them on slices of bread, garnished with mashed potatoespressed through a star tube.
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