This article is about the hors d’oeuvre. The name comes from the French word for sofa, drawing on the analogy that the garnish sits atop the bread as people do on a couch. Because they are often served during amuse de bouche hours, it is often desired that a canapé be either salty or spicy, in order to encourage guests to drink more. A canapé may also be referred to as finger food, although not all finger foods are canapés.
The canapés are usually served on a canapé salver and eaten from small canapé plates. The spread is traditionally either a compound butter, made by creaming butter with other ingredients such as ham or lobster, or a flavored cream cheese. Mayonnaise salads can also be prepared as spreads. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil.
Canapés are made from white, graham, and brown bread, sliced very thin and cut in various shapes. They may be dipped in melted butter, toasted or fried. They could be served hot or cold, spread with anchovy, crab or caviar paste, served with garnishes like green and red peppers, paprika, and lemon juice. Bread triangles can be sauteed in bacon fat, deep fried, or just buttered and browned in the oven. Mustard can be use as a spread for canapés garnished with chopped bacon, grated cheese, or chopped olives. Jump to navigation Jump to search For the decorative activity, see Table-setting.
Still life with fruits, nuts, and large wheels of cheese. The arrangement for a single diner is called a place setting. It is also the layout in which the utensils and ornaments are positioned. Informal settings generally have fewer utensils and dishes but use a layout based on more formal settings. Utensils are arranged in the order and according to the manner in which the diner will use them. At an informal setting, fewer utensils are used and serving dishes are placed on the table.
Sometimes the cup and saucer are placed on the right side of the spoon, about 30 cm or 12 inches from the edge of the table. Often, in less formal settings, the napkin should be in the wine glass. However, such objects as napkin rings are very rare in the United Kingdom, Spain, Mexico, or Italy. 13 course table setting American overhead view. Utensils are placed inward about 20 cm or 8 inches from the edge of the table, with all placed either upon the same invisible baseline or upon the same invisible median line. The blades of the knives are turned toward the plate. Place settings are conspicuous in this 1920 sketch by reporter-artist Marguerite Martyn of the St.