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Canape Lorenzo


  • 2 tablespoonfuls of butter
  • 2 tablespoonfuls of flour
  • 1 slice of onion
  • 1 cupful of stock
  • 1 cupful of crab meat
  • 1 tablespoonful of milk
  • 2 1/2 tablespoonfuls of grated Parmesan cheese
  • 2 1/2 tablespoonfuls of Swiss cheese
  • salt, pepper, and cayenne


Put in a saucepan one tablespoonful of butter, and fry in it one slice of onion chopped fine, but do not brown; then add one tablespoonful of flour and cook, but do not brown; add the stock slowly, and when smooth add the cooked crab meat. Season highly with salt, pepper, and cayenne, and let simmer for six or eight minutes.

Put into another saucepan one tablespoonful of butter; when melted, add one tablespoonful of flour and cook, but not brown; then add the milk and stir in the cheese, and let cook just long enough to soften the cheese. Remove from the fire and let cool; then form the cheese mixture into six balls. Have ready six slices or circles of buttered toast, or bread fried in butter, and cover them with a layer of the crab mixture, and in the center of each piece place a ball of the cheese. Place in a hot oven for five minutes.

This is a good supper dish, and may be made of lobster, fish, or chicken.

Serve with water-cress.


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The Century Cook Book (1901).

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