Lobster Canapes Recipe

Cut out diamonds, hearts, or rounds of bread one fourth inch thick and two inches in diameter. Spread with butter, and brown in the oven. When cold, spread with a layer of "green butter." Upon this spread smoothly a layer of lobster meat, pounded in a mortar with butter, pressed through a sieve, and seasoned with a little paprika. Above this place a heart leaf of lettuce; above this, a thin slice of beet root, shaped with a cutter. Set on the serving dish, and force a star or mayonnaise upon the centre of the beet root. Thoroughly chill before serving. For the "green butter": to a quarter pound of creamed butter add gradually the pulp of six boned anchovies, a tablespoonful of fine-chopped parsley, two tablespoonfuls of fine-chopped capers, and spinach purée to tint.

Lobster Canapes Recipe No. 2

Cut, fry, and cool the bread as usual; spread the bread with lobster butter; in the centre of each croustade press a large scallop, cut from the meat of the lobster tail, previously marinated for an hour or more in oil, lemon juice and paprika. Garnish the edge of the canapé with capers or fine-chopped gherkin or parsley.