Canape Recipes for Your Dinner Party
Canape recipes usually consist of sliced bread, or toast, or
crackers, covered with
finely chopped meat, pates, relishes etc., all appropriately
garnished. Canape is a French term literally meaning "bed" or
"couch". In the
culinary sense it is used as a bed on which to rest savory
Dinner Party Canapes
Although traditional canape recipes are for open faced sandwiches and
appetizers, the term canape can also be used to refer to a closed type
of sandwich that is smaller and bite-sized.
When looking for canape recipes, don't limit your bases to breads and
crackers. Anything study that will hold up to a bit of
moisture from whatever topping you are using will do. Try a
chip, a firm and crisp thickly sliced cucumber, or a crisp vegetable
With the variety of breads and crackers available at the average
supermarket, there is no lack of bases for your canape
recipes. Fillings, spreads, bases and topping can be mixed
matched and interchanged for an endless variety of canapes for your
next gathering. Canape
recipes are a must for tea parties
, where dainty foods are
passed around on elegant trays. Here are a few canape ideas
to give you
PREPARED BREAD FOR ALL
Canapes are made from stale white bread, cut in quarter-inch slices and
then shaped with a cutter into circles two and one-half or three inches
in diameter or cut into squares, strips, triangles or other fancy
shapes. These portions of bread may then be fried in deep fat and
drained on absorbent paper, or sauteed in just enough fat to keep them
from burning, or toasted or set in the oven until they turn a delicate
brown. When finished they should be nicely browned on both sides.
are then ready to be covered with the mixture preferred.
6 portions prepared bread
3 tablespoons anchovy paste 2
Whole anchovies for garnish (may be omitted)
Anchovy paste, which comes in tubes, jars or bottles, may be utilized,
or whole anchovies may be reduced to a smooth paste with a wooden
Season with lemon-juice and spread the paste
on the prepared pieces of bread. Split anchovy lengthwise and lay the
halves diagonally across the canape, marking the point where they
cross by a little pyramid of riced yolk of hard-cooked eggs.
Petal-shaped pieces of the hard-cooked white may radiate from this
A large anchovy curved around a circle of hard-cooked
egg in the center of a canape is also effective. The anchovies may be
omitted from the garnish.
SARDINE OR LOBSTER OR OTHER SEAFOOD CANAPES
6 portions prepared bread
6 large sardines or 6 tablespoons lobster or other seafood, chopped fine
Juice of 1 lemon
6 large olives
24 thin slices lemon
Remove skin and backbone and flake the sardines with a fork. Or chop
cooked lobster meat very fine. Season with lemon-juice, salt and a few
drops of Worcestershire sauce.
Spread the prepared bread with the
mixture and decorate by placing in the center of each canape a small
circle of pickled beet. Cut a slice from the end of a large olive so
that it will stand firmly and place this in the center of the beet. A
narrow border of minced beet may be placed around the edge of the
canape with good effect. Garnish the plate with four thin slices of
lemon placed symmetrically.
Crab meat, shrimps or any smoked or canned fish, highly seasoned and
attractively garnished, may be utilized for this canape recipe instead
sardines or lobster meat.
6 portions prepared bread 3 tablespoons
white onion, chopped fine
3 tablespoons caviar
Garnish of green pepper or hard-cooked egg
Caviar, which is the salted roe of the sturgeon, is highly esteemed by
epicures as an appetizer. It is usually served with minced raw onion
and decorated with hard-cooked egg and minced pickles.
arrangement is to have an oblong canapé two by four inches, one half
covered with the minced raw onion and the other half with the caviar.
The striking difference
in the colors is very effective.
A sliver of green pep¬per may lie just
where the two mixtures meet and little points of the green pepper
extend out on each side, or a circle of the white of hard-cooked egg
may decorate the center of the half covered with caviar and a little
mound of the riced yolk ornament the section covered by the chopped
CHEESE AND OLIVE CANAPES
6 portions prepared bread Garnish of red
3 tablespoons cream cheese pickled beet
Olives stuffed with pimientos
Spread on the prepared bread a paste made by mixing equal proportions
of cream cheese and chopped stuffed olives. Garnish with a quarter-inch
border of the chopped olives and a star of red pepper or pickled beet
in the center of each canape.
PATE DE FOIE GRAS CANAPES
6 portions prepared bread
1/4 cup cream
3 tablespoons pate de foie
gras paste Cayenne
or imitation pate
de foie gras
Add the cream and seasoning to the paste. Rub through a fine sieve and
spread on portions of fried bread. Garnish with parsley.
IMITATION PATE DE FOIE GRAS
1/4 cup chicken livers
1/4 onion; chopped
2 tablespoons chicken fat or
butter Salt and
Mustard or celery salt
Carefully clean, cook and chop chicken livers and mash them to a paste
with a wooden spoon. Chop the onion fine and fry in the fat till
yellowed. Place the livers, the fat and the onion in a cup, mix well
and season with pepper and salt, and either mustard or celery salt,
according to taste. Refrigerate until well chilled. Use in
the above recipe.
Suggestions for Mixtures to Be Used in Canape Recipes
- Anchovy paste mixed with lemon-juice.
- Shredded tuna fish mixed with
lemon-juice and mayonnaise.
- Chopped lobster meat mixed with cream
and seasoned with salt, pepper and lemon-juice.
- Cream cheese and chopped stuffed
- Minced red and green peppers mixed
with mayonnaise and seasoned with salt, pepper and lemon-juice.
- Sardine paste mixed with lemon-juice,
salt and Worcester-shire sauce.
- A layer of anchovy paste covered with
a paste of shredded crab meat, cream cheese and butter,
salt and pepper.
- Devilled ham mixed with chopped
hard-cooked egg and horseradish.
- Truffle Butter mixed with sauteed and cooled sliced shitake