Allumettes d' Anchois
From Salads, sandwiches, and savouries, 1901
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 27. The excerpt below is the record exactly as published.
Allumettes d' Anchois. — Roll out about 4oz. of putt’ pastry trimmings and dust this with 2oz. of Bombay duck (previously dried in the oven for four or five minutes till crisp enough to powder and use when cold), cut into very thin strijjs ; have ready some washed and filleted anchovies
Cook this with the app: pantry check, scaling, and the assistant.