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Canapés Lorraine


12     slices thin white sandwich bread, lightly toasted on one side
1     teaspoon (5 mL) melted butter
1 1/2     teaspoons (7 mL) all-purpose flour
1/3    cup (75 mL) hot milk
1     teaspoon (5 mL) kirsch (optional)
6     ounces (175 g) sharp cheddar cheese, grated
1     egg, separated


Cut 4 rounds (1 1/2 inch/4 cm) from each slice of toast. Set aside.

In a saucepan over medium-low heat, combine butter and flour. Cook, stirring, for a minute or so to remove raw taste of flour. Gradually add hot milk, stirring constantly until mixture is thick and smooth. Stir in kirsch, if using, and add cheese. Cook, stirring, until cheese is melted.

Remove pan from heat. Add egg yolk and mix thoroughly. Set aside to cool. Beat egg white until stiff; fold into cooled mixture.

Pipe about 1 teaspoon (5 mL) of cheese mixture on untoasted side of each bread round; dust with paprika. Place rounds on a lightly buttered baking sheet. Broil until cheese mixture puffs and is lightly browned. Makes 48 canapés.

Canapés Lorraine

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