Anchovy Appetiser

Ingredients

• half a dozen anchovies
• a stoned olive
• a piece of fried bread
• a little dab of mayonnaise sauce

Method

1. 1

   Fill a stoned olive with a fillet of anchovy and place it on a piece of fried bread.

2. 2

   Use a dab of mayonnaise sauce to stick the olive to the bread and add another dab on top of the olive.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 13. The excerpt below is the record exactly as published.

half a dozen anchovies filleted, say twenty-four fillets. Add a few young spring onionB, a teaspoonful of chopped parsley, a slice or two of lemon cut thin. Then dress it with salad oil, lemon juice, and a little pepper. A more common form of serving anchovy salad is to send up the filleted anchovies in a plate, in the shape of a trellis-worlc over some chop- ped hard-boiled eggs, chopped parsley, and chopped capers. By chopping the white separate from the yellow four colours can be obtained, the white, yellow, and two shades of green, while the fillets of anchovies cross each other over the top. With a little ingenuity and taste a very pretty dish can be formed by this means, though perhaps properly speaking it should be called an — ANCHOVY APPETISER.— There are various forms of anchovy appetisers, one very nice one being to fill a stoned olive with a fillet of anchovy and to place this on a piece of fried bread shaped round. The olive can be stuck on to the bread by means of a little dab of mayonnaise sauce

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