Anchovy and Whipped Cream

Ingredients

• 5 squares of toast buttered
• 1 egg
• 1 oz. of butter
• 2 teaspoonfuls of anchovy paste
• 1 teaspoonful of mushroom ketchup
• 6 olives
• ½ pint of cream
• cayenne to taste
• 8 fillets of anchovies

Method

1. 1

   Make some toast, cut it into neat square pieces, butter it, then spread thickly upon it the following mixture: stir in a jam-pot (placed in a saucepan of hot water over the fire) the beaten yolk of one egg, a small lump of butter, a little cayenne, some anchovy sauce or paste, a teaspoonful of mushroom ketchup, a few finely chopped olives, and a gill of cream, until the thickness of a rich custard (it must on no account be allowed to boil).

2. 2

   Whip some rich cream to a froth, let it drain awhile on a sieve, then pile it up on each piece of toast over the anchovy custard.

3. 3

   Fillet and bone some anchovies (if very salt they must be well soaked), cut the fillets into halves, lay four strips against the piled-up cream on each square of toast (the ends meeting at the top).

4. 4

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 18. The excerpt below is the record exactly as published.

Anchovy and Whipped Cream. For Four Persons. — 5 squares of toast buttered; 1 egg; 1 oz. of butter; 2 teaspoonfuls of anchovy paste; 1 tea- spoonful of mushroom ketchup ; 6 olives ; pint of cream ; cayenne to taste ; 8 fillets of anchovies. SAVOURIES AND SWEETS. 39 Make some toast, cut it into neat square pieces, utter it, then spread thickly upon it the following lixture : stir in a jam-pot (placed in a saucepan of ot water over the &e) the beaten yolk of one egg, a mall lump of butter, a little cayenne, some anchovy iauce or paste, a teaspoonful of mushroom ketchup,

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