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    Canapés

    Uploaded by

    Ardelyn
    Bite-sized open-faced sandwiches called canapés consist of small portions of foods like meats, cheeses, vegetables on bread or pastry bases. Examples include anchovy or sardine canapés, ham canapés made with thinly sliced bread and chopped boiled ham mixed with mustard and cream, and cheese or chicken canapés topped with grated cheese or chicken salad. Fruit canapés use preserved fruits heated and topped with whipped cream.

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    © All Rights Reserved
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    Canapés

    Uploaded by

    Ardelyn
    98 views10 pages
    Bite-sized open-faced sandwiches called canapés consist of small portions of foods like meats, cheeses, vegetables on bread or pastry bases. Examples include anchovy or sardine canapés, ham canapés made with thinly sliced bread and chopped boiled ham mixed with mustard and cream, and cheese or chicken canapés topped with grated cheese or chicken salad. Fruit canapés use preserved fruits heated and topped with whipped cream.

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    © © All Rights Reserved

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    Bite-sized open-faced sandwiches called canapés consist of small portions of foods like meats, cheeses, vegetables on bread or pastry bases. Examples include anchovy or sardine canapés, ham canapés made with thinly sliced bread and chopped boiled ham mixed with mustard and cream, and cheese or chicken canapés topped with grated cheese or chicken salad. Fruit canapés use preserved fruits heated and topped with whipped cream.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    98 views10 pages

    Canapés

    Uploaded by

    Ardelyn
    Bite-sized open-faced sandwiches called canapés consist of small portions of foods like meats, cheeses, vegetables on bread or pastry bases. Examples include anchovy or sardine canapés, ham canapés made with thinly sliced bread and chopped boiled ham mixed with mustard and cream, and cheese or chicken canapés topped with grated cheese or chicken salad. Fruit canapés use preserved fruits heated and topped with whipped cream.

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    © All Rights Reserved
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    Canapés

    GR-9 SAINT THERESE OF THE CHILD JESUS


    SUBMITTED BY: ZACAL,RACHELL
    SUBMITTED TO:MS.MARJORIE S. FERNANDEZ
    CANAPES

    bite-size open
    faced
    sandwiches
    consist of tiny
    portions of
    food
    presented on
    bases of
    bread, toast,
    or pastry
    easily handled
    and eaten.
    Anchovy or
    sardines canapes

    Anchovies tend
    to have a much
    stronger flavor
    and intense
    saltiness, so
    while you can
    use sardines in
    a 1:1 ratio in a
    pinch to sub in
    for them
    Ham canapes
    Cut thin slices of
    bread in rounds with
    a large biscuit
    cutter. Sauté in
    butter or brown in
    the oven. chop
    boiled Ham very
    fine. Mix with
    mustard and a little
    cream spread on the
    bread cover the top
    with grated cheese
    with a sprinkling of
    paprika, and put in a
    hot oven for a few
    minutes for the
    cheese to melt.
    Cheese
    Chicken
    Canapes
    canapes
    canapes
    Chop chicken
    and celery very
    Cover
    fine,
    Cover half and
    pieces
    half, season
    pieces mix of
    of sauteed
    highly, with
    breadstock
    withor
    sauteed
    gravy,
    cream grated
    spread on
    bread
    parmesan
    sauted with
    bread and
    grated
    served with thin
    cheese,
    slices of hard-
    sprinkle
    parmesan with
    boiled egg in
    saltdown
    andthe
    cheese,
    rows
    paprika.
    center
    sprinkle
    with salt
    and
    paprika.
    Chicken
    canapes
    Chop chicken and
    celery very fine,
    half and half,
    season highly, mix
    with gravy, stock
    or cream spread
    on sauted bread
    and served with
    thin slices of hard-
    boiled egg in rows
    down the center
    Prune or fig
    canapes
    Soak the fruit in
    cold water for ten
    minutes, cook in a
    little hot water till
    tender, cut the figs
    in quarters,
    remove the stones
    from the prunes.
    Stew the fruit with
    sugar and a little
    water, using one
    table-spoonful of
    sugar and a half
    cup of water to a
    cup of the fruit.
    Fruit canapes

    All kinds of
    preserved fruit can
    be used, the fruit
    being heated and a
    little wine added if
    cared for, placed
    on the sauted
    bread, covered
    with whipped
    cream. Peaches
     and pineapple are
    particularly good
    served in this way.
    A little brandy can
    be added to the
    peaches.
    Alexandra
    Fruit canapes
    All kinds of
    canapes
    preserved fruit can
    beButter
    used, the fruit
    small
    being heated and a
    littlerounds of if
    wine added
    toasted
    cared for,bread,
    placed
    cover
    on each
    the sauted
    piececovered
    bread, with
    with whipped
    anchovies.
    cream. Peaches
    Scatter over
     and pineapple are
    them hard-
    particularly good
    boiled
    served eggs,
    in this way.
    olives
    A little andcan
    brandy
    be added
    capers to the
    chopped
    peaches.
    together very
    finely.
    Apricot
    canapes

    Cut thin slices


    of bread into
    rounds. Sauté
    a delicate
    brown in hot
    butter, cover
    with apricot 
    marmalade
     and dot with
    whipped
    cream.

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