Creole Canapés
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Archive recipe
A historic Creole dish of boiled ham, onion, garlic, tomato and green pepper. Adapted from Creole Canapés, from The Picayune's Creole Cook Book (1910).
Adapted from Creole Canapés, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/creole-canap-s.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 4 aisles
Grate and mince only the lean portion of ham till you have a cupful
Put this in a saucepan with a 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
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
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)