Anchois a la Moderne
From Salads, sandwiches, and savouries, 1901
These recipes utilize scraps effectively.
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.
Anchois a la Moderne. — Wash, split, and bone some good anchovies, and roll up each half, brushing each over with strong aspic to set it. Spread, some squares of fried bread or anchovy biscuits with watercress butter, place an anchovy fillet on each, curling round this a prawn split in half lengthways, and seasoned with oil and vinegar, with a tiny rose of anchovy cream, whipped cream, or creamed butter
Cook this with the app: pantry check, scaling, and the assistant.