935 Canapés

Method

Canapés or Toasts which are quite different from Tartines (garnished slices of bread and butter) are made from white bread cut into various shapes and no more than ½ cm ( in) thick. These are then either fried in clarified butter or more usually toasted.

As a general rule the garnish for a Canapé should consist of only one main item. But without destroying this principle, a combination of various items is acceptable provided that the flavours and presentation are in harmony. The best sort of garnish for Canapés is fresh butter mixed with a purée of, or very finely chopped meat, poultry, shellfish, fish, cheese etc. It is recommended that the toast should be very well buttered whilst still hot so as to keep it soft and this holds good for any garnish used for Canapés even when it appears that butter does not enter logically into the composition of the garnish, e.g. when it includes marinated fish, anchovy, fillets of herring etc.

When garnishing Canapés with compound butter based on a purée it is recommended that this is done by using a piping bag and fancy tube. This method is correct, quick and gives the opportunity for individual artistry in presentation.

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