They are my grandparents on my dads side I was never able to meet any of them. They lived in Alabama in Thats the year my dad was born. He lived in Mt.
Food historians tell us the practice of serving savory foods before meals was established in ancient cultures. Long before the advent of modern nutrition science, people who studied the relationship between food and the human body recognized the ability of some items to what the appetite and encourage proper digestion.
Apicius [Ancient Rome]contains many such recipes. They were a creation of classic French cuisine and, as such, were quickly adopted by countries ex. England, United States in the habit of following French culinary trends. In other cuisines this concept evolved differently. What is a canape? Canapes which are also called croutons are made of toasted or fried bread and can either be spread with various mixtures or left plain, depending on the nature of the dishes for which they are to serve as an accompaniment.
Canapes are mostly used as an accompaniment to winged game, and, in this case, they are spread with a gratin forcemat or some other forcemeat and when actually at table the trail intestines of birds, which are not drawn for cooking, are also spread on the canapes.
Recipes for preparing these will be found under the entries entitled Roties Canapes hors-d'oeuvre --These canapes, which are made from crustless bread, home-made bread, common brioche or pastry, are garnished with various compositions. Recipes for this type of canape, some of which are referred to as Canapes a la russe, will be found in the section entitled Hors-D'Oeuvre.
Canapes for various dishes--These canapes are cut and browned in the same ways as those described above. They are mostly described as croutons and are used as foundations fro fried or grilled escalopes, noisettes, tournedos, kidneys, etc.
New York] p. This is what the food historians say about canapes: A French word which basically means sofa or couch, has become a culinary term in France since the late 18th century, when it was applied by analogy to the thin pieces of fried or toasted bread which served as supports for various savoury toppings.
A century later, in the s, it became in English word referring to a titbit of this kind. Now that yet another hundred years have passed, the usage continues, although it sounds old-fashioned and is most likely to be found in contexts such as catered receptions or 'cocktail parties' Canapes may be hot or cold.
If hot, they come close to what are called savouries in British English. In either case they are capable of being classified as hors d'oeuvres in some culinary contexts.
Large canapes trespass on the territory of the open sandwich. In Italy, the term crostini continues to have much the same meaning as the old French usage. Thin slices of toast, cut into e.
The word canape means literally 'sofa' in French it comes ultimately from medieval Latin canopeum, source of English canopyand the idea behind its gastronomic application is that the toppings--anchovies, caviar, smoked salmon, ham, etc.
It is a relatively recent introduction into English, first mentioned in Mrs. Beeton's Cookery Book This source also contains recipes for shrimp canapes, caviar canapes, crayfish tails canapes, lobster canapes, and smoked salmon canapes. Paris] "Hot Canapes Roties These are served as garnishes or entremets.
Take the kidnesy from a roast loin of veal. Chop and pound them very fine with their own fat, a little parsley, the peel of a lime, a little sugar.
Spread on little slices of bread. Butter a pie dish and arrange your roties on it.Brian Fried is an inventor, author, radio host. He is a consultant, mentor and advocate for inventors.
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