Anchois a la Norvegicnne

Ingredients

• three hard-boiled eggs
• a little chopped chervil
• a little red pepper
• a little oil
• a little vinegar
• some fillets of Norwegian anchovies

Method

1. 1

   Prepare the anchovy fillets, trim neatly.

2. 2

   Chop up two hard-boiled eggs, yolk and white separate.

3. 3

   Dish up in hors-d’oeuvre dishes, season with chopped chervil and red pepper, sprinkle with oil and vinegar.

4. 4

   Place anchovy fillets over the top in lattice-work shape, and garnish with lemon slices, quarters of hard-boiled egg, and parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 85. The excerpt below is the record exactly as published.

Anchois a la Norvegicnne. — Prepare some fillets of Nor- wegian anchovies, trim neatly ; have ready three hard-boiled eggs, chop up two coarsely, yolk and white separate ; dish up in hors- d’oeuvre dishes (little glass dishes) ; season with a little chopped chervil, and red pepper ; sprinkle with a little oil

Cook this with the app: pantry check, scaling, and the assistant.