Overview

canapé


Show Summary Details

Quick Reference

Small rectangular slices of bread, toasted or fried, spread with meat or fish pâté; originally served as an accompaniment to winged game, and spread with forcemeat made from the entrails of the birds. The name derives from the French canapé, ‘sofa’, since these were traditionally eaten in the drawing room before dinner was served in the dining room.

Subjects: Medicine and Health.


Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.