1840. Anchois d la Vatel. — 10 or 12 Gorgona anchovies,
\ lb. chicken forcemeat, a teaspoonful of finely chopped fine herbs
(parsley, tarragon, and chervil — of the latter tivo only a very small
quantity), about \ a teaspoonful of chopped shallot, £ oz. of butter,
6 small preserved mushrooms, a glass of white wine, a tablespoon-
ful of brown bread-crumbs, 10 or 12 fingers of toasted bread✪ Anchois d la Vatel, | oz.
of grated cheese.
Wipe the anchovies carefully with a cloth, open the middle of
each without dividing them entirely in halves ; trim off the head and
tail portions, remove the backbone. Mix the forcemeat with the
chopped herbs and shallot, and fill the inside of the anchovies with
this ; press the fish together and put . into shape. Butter a round
silver or fireproof china dish, put each fish on a finger of toasted
bread, and arrange them neatly on the dish so as to form a pleasing
pattern. Chop the mushrooms very finely, sprinkle over the fish ;
put the grated cheese and bread-crumbs in a similar way over the
surface, place the remaining butter in little bits here and there ;
578
THE NEW CENTURY COOKERY BOOK
wipe the edges of the dish, bake in a moderately heated oven from
ten to fifteen minutes, garnish with parsley, and serve at once.
1841. Eclairs (VAnchois. — Scrape, wipe, and bone one
dozen Gorgona anchovies, roll out some short paste or remnants of
puff-paste rather thin, enclose each anchovy neatly in the paste ;
place them on a baking-sheet, brush over with beaten egg-yolk, mark
slightly with a knife, sprinkle some grated Parmesan cheese and a
pinch of cayenne✪ Eclairs (VAnchois) over each ; bake them in a quick oven for ten
minutes. Dish up on a folded napkin : garnish with parsley, and
serve quickly.
1842. Kedgeree au Paprika (a Breakfast Dish). — 4 oz. rice ,
24 picked praivns or an equal quantity of shrimps, some rich stock, 1±
oz. butter, 1 hard-boiled egg, salt, paprika pepper, ^ oz. grated cheese.✪ Kedgeree au Paprika
Pick, wash, and blanch the rice, drain well, and put it in a stew-
pan with the butter ; stir over the fire for a few minutes, then moisten
with stock and cook till tender, adding more stock as required ; by
degrees and as the rice swells while cooking stir frequently to pre-
vent it from sticking. Now add sufficient salt to taste, a pinch of
grated nutmeg, and enough paprika pepper to give the rice a soft
pinkish tint ; chop finely the prawns or shrimps, keeping aside a few
for garnish ; chop the white of the hard-boiled egg, and add both,
together with the cheese, to the rice, stir gently until thoroughly hot.
Dish up on a hot dish, garnish with hard-boiled yolk of egg (rubbed
through a coarse sieve or chopped finely), some prawns or shrimps,
and a few sprigs of freshly picked watercresses. Serve hot.
1848. Beignets de Ear eng fume (. Bloater Fritters). — 2
bloaters, frying-batter, l\ oz. grated cheeze, frying-fat✪ Beignets de Ear eng fume (Bloater Fritters).
Split the bloaters and take out the bones, remove the skins and cut
off the heads. Divide each fillet into three or four neat pieces. Mix
the frying-batter with an ounce of finely grated cheese ; dip each piece
of bloater into the batter, so as to completely cover it, and drop into
very hot fat, fry a golden colour, take up, drain well, and dish up.
Sprinkle over some grated cheese and serve very hot.
Page 498 · 4 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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1840. Anchois d la Vatel. — 10 or 12 Gorgona anchovies,
\ lb. chicken forcemeat, a teaspoonful of finely chopped fine herbs
(parsley, tarragon, and chervil — of the latter tivo only a very small
quantity), about \ a teaspoonful of chopped shallot, £ oz. of butter,
6 small preserved mushrooms, a glass of white wine, a tablespoon-
ful of brown bread-crumbs, 10 or 12 fingers of toasted bread, | oz.
of grated cheese.
Wipe the anchovies carefully with a cloth, open the middle of
each without dividing them entirely in halves ; trim off the head and
tail portions, remove the backbone. Mix the forcemeat with the
chopped herbs and shallot, and fill the inside of the anchovies with
this ; press the fish together and put . into shape. Butter a round
silver or fireproof china dish, put each fish on a finger of toasted
bread, and arrange them neatly on the dish so as to form a pleasing
pattern. Chop the mushrooms very finely, sprinkle over the fish ;
put the grated cheese and bread-crumbs in a similar way over the
surface, place the remaining butter in little bits here and there ;
578
THE NEW CENTURY COOKERY BOOK
wipe the edges of the dish, bake in a moderately heated oven from
ten to fifteen minutes, garnish with parsley, and serve at once.
1841. Eclairs (VAnchois. — Scrape, wipe, and bone one
dozen Gorgona anchovies, roll out some short paste or remnants of
puff-paste rather thin, enclose each anchovy neatly in the paste ;
place them on a baking-sheet, brush over with beaten egg-yolk, mark
slightly with a knife, sprinkle some grated Parmesan cheese and a
pinch of cayenne over each ; bake them in a quick oven for ten
minutes. Dish up on a folded napkin : garnish with parsley, and
serve quickly.
1842. Kedgeree au Paprika (a Breakfast Dish). — 4 oz. rice ,
24 picked praivns or an equal quantity of shrimps, some rich stock, 1±
oz. butter, 1 hard-boiled egg, salt, paprika pepper, ^ oz. grated cheese.
Pick, wash, and blanch the rice, drain well, and put it in a stew-
pan with the butter ; stir over the fire for a few minutes, then moisten
with stock and cook till tender, adding more stock as required ; by
degrees and as the rice swells while cooking stir frequently to pre-
vent it from sticking. Now add sufficient salt to taste, a pinch of
grated nutmeg, and enough paprika pepper to give the rice a soft
pinkish tint ; chop finely the prawns or shrimps, keeping aside a few
for garnish ; chop the white of the hard-boiled egg, and add both,
together with the cheese, to the rice, stir gently until thoroughly hot.
Dish up on a hot dish, garnish with hard-boiled yolk of egg (rubbed
through a coarse sieve or chopped finely), some prawns or shrimps,
and a few sprigs of freshly picked watercresses. Serve hot.
1848. Beignets de Ear eng fume (. Bloater Fritters). — 2
bloaters, frying-batter, l\ oz. grated cheeze, frying-fat.
Split the bloaters and take out the bones, remove the skins and cut
off the heads. Divide each fillet into three or four neat pieces. Mix
the frying-batter with an ounce of finely grated cheese ; dip each piece
of bloater into the batter, so as to completely cover it, and drop into
very hot fat, fry a golden colour, take up, drain well, and dish up.
Sprinkle over some grated cheese and serve very hot.