Chicken Canapes

Canapes de Volaille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Slices of Toast
  • A Cupful of Chicken Forcemeat
  • An Ounce of Butter
  • A Gill of Cream
  • The Whites of 2 Hard-Boiled Eggs
  • 2 Ounces of Parmesan Cheese


Prepare a Chicken Forcemeat, and then prepare six slices of Toast, cut square or in circles. Add an ounce of butter and one gill of cream to the Chicken Forcemeat; work well together, and then set to cool. Spread the Toast lightly with butter, and spread over each slice a portion of the Chicken Forcemeat to the thickness of one-quarter of an inch; sprinkle with grated Parmesan cheese, set in the oven and bake for five minutes, and then decorate in the center with delicately cut pieces of the white of hard-boiled eggs and serve.