Canapés or Toasts (Savoury Toasts and Their Garnishes)

Ingredients

• Bread
• Butter
• Scrambled eggs
• Grated Parmesan
• Anchovy fillets
• Haddock
• Sauce Béchamel
• Oysters
• Worcestershire sauce
• Kippers or bloaters
• Anchovies (halved)
• Sardines in oil
• Grilled sprats
• Smoked salmon
• Smoked tongue or ham
• Mustard
• Mushrooms
• Tomatoes

Instructions

1. Trim slices of bread to any shape, grill them and butter them; garnish at will — the garnishes below are those the book names.
2. Canapés with Œufs brouillés: arrange scrambled eggs in a dome on the canapés, sprinkle with grated Parmesan and glaze briskly; or arrange the eggs the same way and cover them with a lattice of anchovy fillets.
3. Canapés de Haddock: cook the haddock, pass it through a sieve, add a little butter and some sauce Béchamel to the purée and arrange it in a dome on the toasts. As variations, sprinkle the purée with grated Parmesan and glaze; or garnish it with oysters poached in a little Worcestershire sauce; or cover it with a lattice of anchovy fillets.
4. Canapés aux Kippers ou Bloaters: grill them and make them into a purée as for the haddock.
5. Canapés de Filets or de demi-anchois: arrange the fillets in a lattice, or the half-anchovies simply lengthwise.
6. Canapés de Sardines à l'huile: remove the skin and the bone and arrange the fillets on the canapés.
7. Canapés de Spratts grillés: proceed as for the sardines.
8. Canapé de Saumon: garnish the toasts with thin slices of smoked salmon in the natural state, or with salmon made into a purée as for the canapés de Haddock.
9. Canapés divers: garnish the grilled and buttered canapés with chopped smoked tongue or ham bound with a little butter mixed with mustard, or with grilled slices of mushroom or tomato.