Hot Seafood Canape

I was requested for some recipes from the area on the Gulf Coast where the
forefathers were French from Canada and we start in that unforgetting great
city of New Orleans with our first recipe. I will post more in this great
state of Louisanna.

HOT SEAFOOD CANAPE
1/4 cup milk
2 chopped onions
1 bunch shallots, chopped fine
1 stick butter
2 bay leaves
1 pinch thyme
1 dash cayenne pepper
1 dash Tabasco sauce
1/2 ounce white wine (sauterne)
1/2 ounce brandy
1/2 pound white crab meat
2 heaping tablespoons flour

Saute shallots in 1/2 stick of butter. Add thyme, bay leaves, dash of
cayenne pepper and saute about three minutes. Then add crabmeat, pimentos
and a dash of Tabasco. Make thickener out of remaining butter and flour.
Melt butter and add enough flour to make thick, then add milk and cook for
about 5 minutes, stirring. Mix together throughly. Spread on rounds of
toast. Top with grated American cheese and run in oven until cheese is
melted and hot.
Source:

alt.cooking-chat