Creole Canapes

Canapes a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cupful of Grated or Minced Boiled Ham
  • An Onion
  • A Clove of Garlic
  • A Tomato, Peeled
  • A Green Pepper, Minced
  • 6 Slices of Buttered Toast
  • A Tablespoonful of Butter
  • 2 Ounces of Parmesan Cheese
  • Salt and Pepper to Taste


Grate and mince only the lean portion of Ham till you have a cupful. Put this in a saucepan with one tablespoonful of butter, and add the finely minced onion and garlic. Let this cook for three minutes, and then add the finely cut tomato and minced green pepper. Season to taste with salt and pepper; add a dash of Cayenne, and let the preparation stew down dry; then spread on strips of buttered Toast and dredge with grated Parmesan cheese. Set in the oven in the dish in which it is to be served and bake for five minutes and send to the table hot.