Canapés made by cutting small dinner rolls in half and filling them with a mixture of minced prawns, celeriac, pickles and truffles bound with mayonnaise with parsley, fennel, tarragon and shallot with a little tomato purée. Finally a layer of aspic is added and this is garnished with white of boiled egg, truffle and parsley.
"Canapés Victoria." A canapé spread with a salpicon of lobster, mushrooms and truffles in béchamel sauce mixed with shrimp butter, sprinkled with breadcrumbs and baked.
"Windsor canapés." Small pieces of toast spread with cooked breast of chicken, smoked beef tongue and Chester cheese, pounded and sieved, decorated with gherkins (US: dill pickles), truffles and beef tongue.
"Duck in the style of Alsace." Duck garnished with braised sauerkraut and slices of Strasbourg sausage.
Breasts of roast, pressed Rouen duck served with a sauce made from the blood and juices which are obtained when the carcass is pressed, red wine and sometimes flambéed with cognac.
"Duck with orange." Roast duck served with a sauce of demi-glace sauce and stock flavoured with orange.
