Anchois d la Russe
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 28. The excerpt below is the record exactly as published.
Anchois d la Russe (Cans). — Pound to a smooth paste a shallot (or a clove of garlic, or a propor- tionate amount of chives), four washed and boned anchovies, cheese to taste, and a small piece of butter. Then add a teaspoonful of mustard, with \ cayenne and salt to tast
Cook this with the app: pantry check, scaling, and the assistant.