Anchois d la Madras

Name: Anchois d la Madras
Ingredients: loz. of butter; the well-beaten yolks of two eggs; a teaspoonful of sherry; rather more of Burgess’s essence of anchovy; fingers of hot and thickly buttered toast

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.

ichois d la Madras. — Mix together, over the fire, or in a chafing dish, loz. of butter, the well-beaten yolks of two eggs, a teaspoonful of sherry, and rather more of Burgess’s essence of anchovy. Lay into this fingers of hot and thickly buttered toast

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