4933 Canapés Saint-Antoine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Prepare some oblong pieces of buttered toast and whilst still very hot, cover them with a purée of Roquèfort cheese mixed with a third its weight of butter and seasoned with a touch of red pepper.

Gratinate under the salamander and place a grilled rasher of bacon on top of each when about to serve.