Anchois en Canots a la Mayonnaise
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.
Anchois en Canots a la Mayonnaise. — Line some little boat moulds with either puff:, cheese, or anchovy pastry, as you please ; prick, and bake till crisp. Mince together five or six anchovies (washed and boned), one hard-boiled egg, three or four stoned olives, a small teaspoonful of capers, add enough good mayonnaise (tartare, verte, tomato, Ac.) sauce
Cook this with the app: pantry check, scaling, and the assistant.