Chapter XIX · Savouries · No. 2305
2305—Canapes à la Cadogan
Take oval and slightly hollowed pieces of toast, fried in butter and garnished with spinach prepared with butter. Lay two oysters on the spinach of each piece of toast; cover with Mornay sauce, and glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2305, p. 680. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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