Anchovy Aigrettes
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren. The excerpt below is the record exactly as published.
ANCHOVY AIGRETTES Break six boned anchovies into small pieces. Heat two tablespoons of thick cream sauce (No. 123) with one of grated Parmesan cheese; add the fish and plenty of paprika
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