Anchois en Caviare. — Wash, bone, and pound
some anchovies till smooth, with dried parsley, a
shallot, salt, lemon juice, coralline pepper, and
enough good salad oil to make the consistency right.
Make it up in pats, or balls, and leave on ice till
wanted. Send hot dry toast to table with it.
Anchois d la Russe (Cans). — Pound to a smooth
paste a shallot (or a clove of garlic, or a propor-
tionate amount of chives), four washed and boned
anchovies, cheese to taste, and a small piece of
butter. Then add a teaspoonful of mustard, with \
cayenne and salt to taste. Press into a mould, and
turn out when wanted. Serve on, or with, hot dry
toast.
Anchois d VIndienne (Panah). — Pound to a smooth
paste four washed and boned anchovies (or sardines),
with 3oz. or 4oz. of butter, a little finely minced
parsley, a drop or two of lemon juice, and cayenne
to taste. Mould it, set it on ice, turn out when
wanted, and serve with hot dry toast. All these ^
last three recipes require attention in the mixing, as
they depend on individual taste for their success. -I
Anchois d la Creme Pomel. — Whip up a gill of ^
cream very stiffly with a Pomel (cream) cheese, and J
SAVOURIES.
59
force this out on to an anchovy or cheese biscuit, or
square, fried croutons; place a fillet of anchovy
bottled in oil, with some capers on the top, and
serve with a light dust of coralline pepper✪ Anchois d la Creme Pomel.
Anchovy Toast. — Wash, bone, and mince coarsely
five or six anchovies, and alber dissolving a little
butter in a pan lay in the minced fish with a good
seasoning of freshly ground black pepper and a small
teaspoonful of minced parsley and chives, or a little
very finely minced shallot, and last the yolk of an
egg✪ Anchovy Toast ; stir it all over the fire till nicely blended, then
pour it very hot on to fingers of buttered toast, and
serve at once.
Croutes d' Anchois d la Battenberg. — Have ready
some delicately fried rounds of bread, place on each
one or more curled-up fillets of anchovy preserved in
oil, then mask it all with whipped cream flavoured
with essence of anchovy and coralline pepper✪ Croutes d' Anchois d la Battenberg.
Eclairs d^Anchois. — Prepare some goodchou paste
and force it out with a bag and a half -inch pij)e in
little eclairs 3|in. long ; brush these over with
beaten egg, and bake till nicely coloured and well
risen, in a moderate oven. When cold slit down the
side and fill each with whipped cream strongly
flavoured with essence of anchovy and coralline
pepper✪ Eclairs d'Anchois, and serve. These eclairs can be filled with
any savoury cream, cheese, ham, game, &c., to taste,
of course varying the name in each instance.
Biscuits cVAnchois d la Biable. — Mince together a
tablespoonful of minced ham, a dessertspoonful of
capers, and the same of washed and boned anchovies,
and stir it all over the fire till thick, with one-third
60
SALADS, SANDWICHES, &c.
of a i^iut of good espagnole and a spoonful or two of
sherry. Butter some small water biscuits✪ Biscuits c'Anchois d la Biable thickly,
dust them generously with pepi^er, black and red,
and broil them, then pile a spoonful of the mixture
on each, dust with coralline i^ei^per and freshly
grated Parmesan cheese, and serve very hot.
Page 28 · 8 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.
AI-modernized reading of the original text
Anchois en Caviare. — Wash, bone, and pound some anchovies till smooth, with dried parsley, a shallot, salt, lemon juice, coralline pepper, and enough good salad oil to make the consistency right. Make it up in pats, or balls, and leave on ice till wanted. Send hot dry toast to table with it.
Anchois d la Russe (Cans). — Pound to a smooth paste a shallot (or a clove of garlic, or a proportionate amount of chives), four washed and boned anchovies, cheese to taste, and a small piece of butter. Then add a teaspoonful of mustard, with \ cayenne and salt to taste. Press into a mould, and turn out when wanted. Serve on, or with, hot dry toast.
Anchois d VIndienne (Panah). — Pound to a smooth paste four washed and boned anchovies (or sardines), with 3oz. or 4oz. of butter, a little finely minced parsley, a drop or two of lemon juice, and cayenne to taste. Mould it, set it on ice, turn out when wanted, and serve with hot dry toast. All these ^ last three recipes require attention in the mixing, as they depend on individual taste for their success. -I
Anchois d la Creme Pomel. — Whip up a gill of ^ cream very stiffly with a Pomel (cream) cheese, and J
force this out on to an anchovy or cheese biscuit, or square, fried croutons; place a fillet of anchovy bottled in oil, with some capers on the top, and serve with a light dust of coralline pepper.
Anchovy Toast. — Wash, bone, and mince coarsely five or six anchovies, and after dissolving a little butter in a pan lay in the minced fish with a good seasoning of freshly ground black pepper and a small teaspoonful of minced parsley and chives, or a little very finely minced shallot, and last the yolk of an egg ; stir it all over the fire till nicely blended, then pour it very hot on to fingers of buttered toast, and serve at once.
Croutes d' Anchois d la Battenberg. — Have ready some delicately fried rounds of bread, place on each one or more curled-up fillets of anchovy preserved in oil, then mask it all with whipped cream flavoured with essence of anchovy and coralline pepper.
Eclairs d^Anchois. — Prepare some goodchou paste and force it out with a bag and a half-inch pipe in little eclairs 3|in. long ; brush these over with beaten egg, and bake till nicely coloured and well risen, in a moderate oven. When cold slit down the side and fill each with whipped cream strongly flavoured with essence of anchovy and coralline pepper, and serve. These eclairs can be filled with any savoury cream, cheese, ham, game, &c., to taste, of course varying the name in each instance.
Biscuits cVAnchois d la Biable. — Mince together a tablespoonful of minced ham, a dessertspoonful of capers, and the same of washed and boned anchovies, and stir it all over the fire till thick, with one-third
of a pint of good espagnole and a spoonful or two of sherry. Butter some small water biscuits thickly, dust them generously with pepper, black and red, and broil them, then pile a spoonful of the mixture on each, dust with coralline pepper and freshly grated Parmesan cheese, and serve very hot.
Records on this page
Anchois d la Creme PomelAnchois en CaviareAnchois d la RusseAnchois d VIndienneAnchovy ToastCroutes d' Anchois d la BattenbergEclairs d'AnchoisBiscuits c'Anchois d la Biable