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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.











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