Canapes A L Amiral Recipes
CANAPES A L' AMIRAL
Dining aboard the luxurious R.M.S. Titanic during the Gilded Age was a lavish affair, with first-class dinners comprising up to ten courses. Dining was a social occasion that could last several hours, including interludes for dancing or other diversions. Guests ended their dinners by sipping coffee and snacking on assorted fruits, nuts, and cheese. This particular dish was part of the first course on the last dinner on the Titanic.
Provided by Molly53
Categories European
Time 40m
Yield 20 canapes
Number Of Ingredients 16
Steps:
- To make canapes: Place baguette slices on a baking sheet and toast under broiler for 1 minute per side or until lightly golden. Remove from broiler and set aside.
- Drizzle lime juice over cooked shrimp halves; stir and reserve.
- To make shrimp butter: In a large skillet, heat the oil over medium heat.
- Add the shallot and garlic. Cook, stirring often, for about 5 minutes or until softened.
- Increase heat to high and add the shrimp. Saute shrimp for 4-5 minutes or until the shells are pink and the flesh is opaque.
- Remove the shrimp and cool.
- When cool enough to handle, peel and discard shells.
- Transfer shrimp mixture to a food processor fitted with the steel blade or a blender.
- Return skillet to the heat and add brandy.
- Cook, stirring, for about 30 seconds or until the brandy is reduced to a glaze. Scrape the glaze into the shrimp mixture.
- Pulse shrimp mixture in food processor until it is coarsely chopped.
- Add the cream cheese, butter, tomato paste, salt, pepper and vanilla.
- Process until almost smooth and set aside.
- To assemble canapes: Place shrimp butter in a pastry bag fitted with a decorative tube.
- Decoratively pipe the shrimp butter onto the toasted baguette slices, or spread mixture on slices using a table knife.
- Top each with a cooked shrimp half, parsley leaf and a small amount of caviar.
Nutrition Facts : Calories 210.8, Fat 5, SaturatedFat 2.2, Cholesterol 39.8, Sodium 463.7, Carbohydrate 29.8, Fiber 1.3, Sugar 1.6, Protein 9.7
CANAPéS à L'AMIRAL
These shrimp canapés have an honored place in food history as the first dish served in 1st Class on the ill fated voyage of the Titanic, April 14, 1912.
Provided by downtonabbeycooks
Categories Dessert Main Course
Time 25m
Number Of Ingredients 15
Steps:
- In skillet, heat oil over medium heat; add shallot and garlic; cook, stirring often, for 5 minutes or until softened.
- Increase heat to high, add shrimp and sauté, stirring, for 3 to 4 minutes or until shells are pink and flesh is opaque.
- Transfer shrimp and vegetables to bowl of food processor. Return pan to stove and pour in brandy; cook, stirring, for 30 seconds or until brandy is reduced to a glaze; scrape into shrimp mixture.
- Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth. Press shrimp mixture through coarse sieve set over bowl; discard shells.
- Slice baguette into 20 thin slices. Place on baking sheet and toast under broiler for 1 minute per side or until lightly golden. Reserve.
- Drizzle lime juice over cooked shrimp halves; stir and reserve.
- Place shrimp butter in piping bag fitted with star tube. Pipe shrimp butter onto toasts. Alternatively, use a table knife to spread on to the toast.
- Top with a cooked shrimp half and a parsley leaf.
- Top each canapé with an equal amount of fish roe.
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