"Canapés with caviar." A canapé spread with butter and garnished with caviar.
"Canapés with ham." A canapé spread with chopped ham mixed with demi-glace sauce and garnished with parsley.
"Tuna canapés." A canapé spread with minced (US: ground) tuna and garnished with aspic.
"Anchovy canapés." There are two versions of this. Either a canapé is spread with anchovy butter and garnished with anchovies criss-crossed on the top. Alternatively, topped with anchovies, chopped egg white and chopped egg yolks and chopped parsley.
"Mushroom canapés." Hot round canapés of buttered toast topped with a grilled mushroom, or with mushrooms duxelles mixed with béchamel sauce, sprinkled with breadcrumbs and baked au gratin.
"Canapés with prawns." A canapé spread with pink beurre des crevettes and decorated with prawns and capers and glazed with aspic.
"Canapés with crayfish." A canapé spread with crayfish butter and garnished with a crayfish, halved lengthways and glazed with aspic.
"Canapés with soft roes." Canapés spread with butter topped with poached marinated soft roes of herring or carp.
"Canapés Bagration." Canapés spread with finely chopped lettuce, prawn and green olives and beetroot mixed with mayonnaise.
"Canapés Bristol." Hot canapés of squares of toast covered with a slice of fried ham, pieces of poached beef marrow, grilled mushrooms and parsley.
