Anchovy Allumettes
From A guide to modern cookery, 1909
Serves 6
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 86. The excerpt below is the record exactly as published.
ANCHOVY ALLUMETTES Roll some puff-paste trimmings into rectangular strips two and one-half inches wide and one-eighth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter; lay the anchovy fillets, prepared beforehand
Cook this with the app: pantry check, scaling, and the assistant.