Some famous French hostess supposedly started the fashion for the recipe below and created a sensation in her salon. I am sure a reputation and a leading position in any town can be built up if you serve enough of them for they are as contagious as measles. One good friend of mine can eat a dozen of them at one sitting.
It is my favorite canapé, and it is one of the simplest in the world.
Total Timeunder 30 minutes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre, snack
Dietary Considerationhors d'oeuvre, snack
Five Ingredients or LessYes
Mealdinner, snack, tea
Taste and Textureherby, savory, sharp
Type of Dishcanape/crostini, sandwich
- 1 loaf brioche
- 1 cup mayonnaise
- 1 small onion, sliced very thin
- ½ cup finely chopped parsley
Slice brioche in slices one quarter of an inch thick and cut in rounds with a canapé cutter or a small biscuit cutter. Spread the rounds with mayonnaise. On half the slices places a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.
Not only is this delicious, but it is one of the most decorative canapés you can make, for the edging of brilliant green enhances the golden yellow of the brioche and makes it a most appetizing tidbit.
This same process may be used for tiny anchovy canapés. Spread the rounds of brioche with fines herbs butter and places fillets of anchovies on one half of the slices. Top with a second slice of the buttered brioche; roll the edges in mayonnaise and then in chopped parsley.
1940, 1963 James Beard