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Emily Netuzed recipe book, August 1874
Page 67
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Canopees de Volaille Cut some very thin slices of bread & butter Shred some white heart cabbage & lettuce very fine & mix the lettuce with a little mayonnaise sauce. Spread this upon some bread & butter. Then upon this place some shreds of chicken & some fillets of anchovies between the bread & butter cut in neat oblong fours & serve Wild Duck Sauce 1 teaspoonful of mustard 1 tablespoonful of vinegar 1 - Harvey Sauce a little Cayenne pepper, salt & lemon juice. A wine glassful port wine, ditto of sherry put all together in a sauce pan & boil about 1 minute Lady F 1875
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Canopees de Volaille Cut some very thin slices of bread & butter Shred some white heart cabbage & lettuce very fine & mix the lettuce with a little mayonnaise sauce. Spread this upon some bread & butter. Then upon this place some shreds of chicken & some fillets of anchovies between the bread & butter cut in neat oblong fours & serve Wild Duck Sauce 1 teaspoonful of mustard 1 tablespoonful of vinegar 1 - Harvey Sauce a little Cayenne pepper, salt & lemon juice. A wine glassful port wine, ditto of sherry put all together in a sauce pan & boil about 1 minute Lady F 1875
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