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L. Gagnore cookbook, 1930-1940
Page 76
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Oyster Canapes Grind oysters in the meet grinder + season with Tabasco sauce, Worcestershire catsup, celery salt or chopped celery and lemon juice (same as for cocktail) Spread thickly on oblong slices of buttered toast, dot with bits of butter, moisten all with the strained oyster liquor, which has been heated to the boiling point. Heat through in a very hot oven. Garnish by placing across each end of the toast chopped olives, and place a thin slice of lemon covered with chopped parsley on each plate. Serve very hot. Celery Sauce (Turkey) Make a white sauce of the consistancy of gravey. Add stemed celery, cut fine, and season well. The giblets chopped fine may be added. The water in which the turkey is cooked may be used with cream for this sauce.
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Oyster Canapes Grind oysters in the meet grinder + season with Tabasco sauce, Worcestershire catsup, celery salt or chopped celery and lemon juice (same as for cocktail) Spread thickly on oblong slices of buttered toast, dot with bits of butter, moisten all with the strained oyster liquor, which has been heated to the boiling point. Heat through in a very hot oven. Garnish by placing across each end of the toast chopped olives, and place a thin slice of lemon covered with chopped parsley on each plate. Serve very hot. Celery Sauce (Turkey) Make a white sauce of the consistancy of gravey. Add stemed celery, cut fine, and season well. The giblets chopped fine may be added. The water in which the turkey is cooked may be used with cream for this sauce.
Szathmary Culinary Manuscripts and Cookbooks
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