Aigrettes d’Anchois
From Salads, sandwiches, and savouries, 1901
Cheese can be treated the same way.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.
Aigrettes d’Anchois. — Wash, bone, and fillet the anchovies, and lay them for an hour or two in a spoonful or so of oil and vinegar, with a dust of cayenne ; then lift them out, dip in a light batter
Cook this with the app: pantry check, scaling, and the assistant.