(Cookery) An appetizer consisting of a thin slice or piece of bread toasted or fried in butter or oil, on which anchovies, mushrooms, caviar, cheese, or other savory foods, are served.
... Filets de Soles Normandy. Nouillettes Napolitaine en Caisse. Saumon de la Loire Tartare. Sorbets Supreme Fecamp. Coquille de Homard a l'Americaine. Sarcelles sur Canape. Salade panachee. Asperges d'Argenteuil Mousseline. Petits Pois au Sucre. Glace Quo Vadis. Petits Fours. Corbeille de ... — The Gourmet's Guide to Europe • Algernon Bastard
...
