Anchovies (Fillets of)
From A guide to modern cookery, 1909
Serves 4
Can be kept whole for rolling into rings.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 44. The excerpt below is the record exactly as published.
ANCHOVIES (FILLETS OF) Whether they be for hors d’ceuvres or for culinary use, it is always best to have these handy. After having washed and well wiped them, in order to re- move the white powder resulting from the little scales with which they are covered, they should be neatly trimmed to the shape of extended oblongs. Then detach the fillets from the bones by gentle pulling, divide each fillet lengthwise into three or four smaller fillets, put the latter into a small narrow dish or a little bowl, and cover them with oil
Cook this with the app: pantry check, scaling, and the assistant.