Anchois d VIndienne

Name: Anchois d VIndienne
Ingredients: four washed and boned anchovies (or sardines); 3oz. or 4oz. of butter; a little finely minced parsley; a drop or two of lemon juice; cayenne to taste

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 VIndienne (Panah). — Pound to a smooth paste four washed and boned anchovies (or sardines), with 3oz. or 4oz. of butter, a little finely minced parsley, a drop or two of lemon juice, and cayenne to taste

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