Canapes A La Trinidad Recipe

Half the white meat from one boiled chicken

1 pair of sweetbreads

6 large fresh mushrooms

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

½ pint of milk

2 yolks of hard-boiled eggs

1 level teaspoonful of salt

1 saltspoonful of pepper



Cut twelve slices of bread; trim the crusts so the slices will be of

even size. Cut out the centers from one-half the slices, leaving a wall

of one inch. Toast the solid slices. Brush the untoasted edge of the

bread with a little white of egg, lay on the rims and put them in the

oven to toast on the upper side. Pick the sweetbreads apart, after they

are carefully cooked, rejecting the membrane. Slice the mushrooms. Cut

the chicken into dice. Put the butter into a saucepan, add the

mushrooms, toss for a minute until the mushrooms are slightly softened,

then add the flour, mix, and add the milk, salt and pepper. Cover this

on the back part of the stove for ten or fifteen minutes until the

mushrooms are cooked; then add the meat. Stand this over hot water ten

or fifteen minutes. The toast should now be done and crisp. Arrange each

canapé on a square of lace paper on an individual heated dish, put the

mixture in the center, garnish with the yolk of the eggs pressed through

a sieve. Garnish the very top with a little chopped truffle or a little

chopped parsley. These are the handsomest of all hot canapés, and while

they are usually served following the soup at dinner, they may be used

for the main course at a ladies' luncheon, or at a supper.

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