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Canapes

Chef.at.Home's picture
Ingredients
  Bread loaves 3 Large, preferably sliced lengthwise 1/8 inch thick (Light Or Dark)
  Butter 1 Tablespoon
  Unsalted butter 12 Ounce
  Prepared white horseradish 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Dijon mustard 1 Tablespoon
  Pastrami 1⁄2 Pound, thinly sliced
  Garlic sausage 1⁄2 Pound, thinly sliced
  Smoked salmon 1⁄2 Pound, thinly sliced
  Cooked chicken breast 12 Ounce, thinly sliced
  Cooked ham 1 Pound, sliced about 1/8 inch thick
  Pickle herrings 1 Pound, drained
  Gherkins 10 Medium, thinly sliced
  Stuffed olives 10 , sliced
  Watercress leaves 4
  Hard boiled eggs 6 , sliced
  Black olives 1 Cup (16 tbs)
  Thinly sliced onion rings 1 Cup (16 tbs)
  Green apples 2 , quartered, cored and thinly sliced
  Cucumber 1 Cup (16 tbs), thinly sliced
  Cooked asparagus tips 25 Small
  Red pepper strips 1 Cup (16 tbs), cooked
  Aspic 1 Quart
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

You can cut the canapes into any shape you wish, but remember that they must be bite-size, and easy to pick up.
Rounds and ovals look very pretty, but they do mean that some of the bread and topping ingredients will be wasted when cutting out.
Squares, oblongs, triangles and diamonds do not waste any of the ingredients.
To make the butters, beat the butter until it is very soft, then divide it equally into three portions.
Beat the horseradish into one third, the garlic into another third, and the mustard into the remaining third.
Season each butter.
Butter some of the slices of bread with horseradish butter, and trim off the crusts.
Arrange the pastrami on some of the buttered bread, and when it is used up, arrange the sausage on the other slices, buttering more slices as necessary.
Cut into the desired shapes.
Place on wire racks and cover with plastic wrap to prevent the meats from drying out.
Next, butter slices of bread and trim off the crusts.
On some arrange the smoked salmon, and on others the sliced chicken.
Cut into shapes, put onto wire racks and cover with plastic wrap.
Butter the remaining slices of bread with mustard butter and trim off the crusts.
On these arrange the sliced ham and the herrings.
Cut into shapes, put onto wire racks and cover with plastic wrap.
Garnish the pastrami canapes with thinly sliced gherkins; garnish the sausage canapes with sliced stuffed olives and watercress leaves; garnish the ham canapes with sliced hard-boiled eggs and strips of black olive; garnish the herring canapes with rings of red; onion looped over slices of apple; garnish the smoked salmon canapes with cucumber slices; garnish the chicken canapes with asparagus tips and strips of red pepper.
Chill the aspic until it is almost on the point of setting, then carefully spoon it over each canape to glaze evenly.
Sprinkle the pastrami canapes with a little chopped parsley before the aspic sets.
Season the smoked salmon with pepper.
Refrigerate the canapes until the aspic sets firmly.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Boiled

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