Anchois aux Olives d la Madras

Ingredients

• loz. fresh butter
• ^oz. of anchovy paste
• not quite a teaspoonful of Madras chutney
• with salt and pepper to taste
• some square biscuits made with Bombay duck pastry

Method

1. 1

   Pound the butter, anchovy paste, chutney, salt, and pepper to a smooth paste.

2. 2

   Spread thickly on biscuits, smoothing with a warm, wet knife, and top with hard-boiled egg white and a turned olive filled with whipped cream seasoned with coralline pepper.

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 aux Olives d la Madras. — Pound to a smooth paste loz. fresh butter, ^oz. of anchovy paste (or four washed and boned anchovies), not quite a teaspoonful of Madras chutney, with salt SAVOURIES. 57 and. pepjDer to taste. Have ready some square biscuits made with Bombay duck pastry

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