This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Arrange on small serving plate two small crisp heart lettuce leaves, representing wings. Where leaves meet, put one tablespoon thin slices of celery, cut crosswise and moistened with Mayonnaise Dressing. On each side of celery put three-fourths tablespoon Norwegian sardines, separated into flakes. Sprinkle sardines with the chopped white of hard-boiled egg, leaving outer edge of sardine uncovered. Sprinkle celery with yolks of hard-boiled eggs (forced through a strainer) and put a one-half inch band of Mayonnaise Dressing through length of centre. Arrange at regular intervals narrow cross bands of paprika and sprinkle ends with finely chopped parsley.
Butterfly Canape.-Page 377.
Cut stale bread in one-third-inch slices, shape into rounds two and one-half inches in diameter and toast on one side. Spread untoasted side with butter, worked until creamy, mixed with an equal quantity of grated Parmesan cheese and seasoned with salt and pepper. Cook one finely chopped shallot with one tablespoon butter three minutes. Add two tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup cream. Bring to the boiling point, add one-half pound crab meat and season with one-half teaspoon salt, one-fourth teaspoon paprika and a few grains black pepper. Spread prepared bread with mixture, rounding slightly, and bake in a hot oven until delicately browned. Garnish with thin strips of red pepper.
Soak finnan haddie in lukewarm water to cover, set on back of range and let stand until fish may be separated easily into flakes; there should be one cup. Fry one-half tablespoon finely chopped onion and two chopped mushroom caps in three tablespoons butter five minutes. Add two tablespoons flour and pour on gradually, while stirring constantly, two-thirds cup thin cream. As soon as boiling point is reached, add two tablespoons grated cheese, yolks of two eggs, slightly beaten, and finnan haddie. Season with salt and cayenne. Cool and pile on circular pieces of toasted bread two inches in diameter. Sprinkle with grated cheese and buttered bread crumbs and bake until crumbs are brown.
Cut stale bread in one-fourth-inch slices, then in strips three and one-half inches long by one and one-half inches wide. Toast on one side and spread untoasted side with caviare. Divide diagonally into three sections, having two end ones half a square. Sprinkle centre with finely chopped cucumber pickles and ends with finely chopped red pepper. Separate sections with a piece cut from a fillet of anchovy.
Cut smoked salmon in thin slices, crosswise of fish, and shape in forms of horns of plenty. Fill horns with caviare to which have been added a few drops of lemon juice. Arrange for individual service on elliptical pieces of toasted bread on a plate covered with a lace paper doily.
Horn of Plenty Canape.- Page 379.
Pat and roll puff paste to one-eighth inch in thickness, and shape with small fancy cutter, first dipped in flour; then with a small round cutter (first dipped in flour) make indentation in centres, so a portion may be removed after baking, to admit of filling. Place on a tin sheet and bake in hot oven. Mash yolk of hard-boiled egg, rub through a fine strainer, and add butter to make of right consistency to force through a pastry bag and tube. Season with salt and paprika and garnish edge of pastry forms with mixture, forced through a pastry bag and tube. Color cold water green and fill a small brick mould. Set mould in pail on bed of rock salt and finely crushed ice, using equal parts, and surround with salt and ice nearly to top of mould. Let stand until ice case is formed. Invert to remove water remaining in centre and place mould on a folded napkin on glass dish. Put caviare seasoned with lemon juice in cavity of mould and garnish with large and small clay pipes each tied with green ribbon. Half fill bowls of pipes with alcohol just before sending to table and apply lighted match.
Arrange pastry forms on small plates for individual service and garnish with sprigs of parsley. As soon as alcohol has stopped burning, pass caviare that each guest may fill his case.