Anchois en Surprise

Ingredients

• ten or twelve tiny dinner rolls
• three finely chopped, hard-boiled eggs
• the well-washed and boned fillets of ten or twelve anchovies
• a teaspoonful each of minced tarragon
• chives
• and chervil
• three good spoonfuls of salad oil
• a liberal seasoning of coralline pepper

Method

1. 1

   Cut tops off the rolls and scoop out the crumb.

2. 2

   Mix eggs, anchovies, herbs, salad oil, and pepper.

3. 3

   Fill the rolls, replace tops, and serve.

4. 4

   Optionally secure with aspic.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

Anchois en Surprise. — Cut a round off ten or twelve tiny dinner rolls (the halfpenny size), and scoop out all the crumb. Meanwhile mix together three finely chopped, hard-boiled eggs, the well- washed and boned fillets of ten or twelve anchovies, a teaspoonful each of minced tarragon, chives, and chervil, three good spoonfuls of salad oil, and a liberal seasoning of coralline pepper

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