Home Recipes Cook Books Food Categories Featured

Canapes Of Peas

(Vaughan’s Vegetable Cook Book)

These form a dainty entree. To prepare the canapes take some slices of

stale bread about two inches thick and cut into neat rounds with a large

biscuit cutter. With a smaller cutter mark a circle in the center of

each round and scoop out the crumbs from it to the depth of one inch.

This must be carefully done, so there will be a firm bottom and sides.

Lay these around in a shallow dish and pour over them a half-pint of

milk in which one egg has been thoroughly beaten. This proportion of egg

and milk is sufficient for six canapes. Let them lie in this for a few

minutes; then take up very carefully and slip into very hot lard. When

of a pale golden brown remove with a skimmer and drain on blotting

paper. Boil a pint of freshly cleaned peas in unsalted water until

tender; drain well. Put into a saucepan with two spoons of butter,

dredge in a dessertspoonful of flour and add a saltspoon of salt and a

quarter of a pint of milk. Let it come to a boil; then fill the canapes

with this, give a dusting of pepper on the top of each, arrange on a

platter and garnish with parsley and slices of lemon.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1360 times.

Home Made Cookies.ca