Anchois a V Imperials
From Salads, sandwiches, and savouries, 1901
Serve as a cold appetizer.
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 23. The excerpt below is the record exactly as published.
Anchois a V Imperials. — These are much like the French bateaux d’anchois. Have ready some cold biscuit-crisp square croutons, lay across each diagon- ally four anchovy fillets, sprinkle with oil, lemon juice, and coralline pepper, and fill the angles thus formed alternately with hard-boiled and minced yolk and white of egg, minced scarlet chillies, and minced olives, or, failing these, parsley
Cook this with the app: pantry check, scaling, and the assistant.