Anchovy Butter

Ingredients

• filleted anchovies
• a little butter
• a little cayenne pepper

Method

1. 1

   Pound the fillets of anchovies with enough butter to make a smooth paste.

2. 2

   Add a pinch of cayenne pepper and rub the mixture through a hair sieve to remove bones.

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.

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. Another little dab of mayonnaise sauce can be placed on the top of the olive. These little appetisers are very good at the com- mencement of a dinner as a substitute for oysters. One very useful purpose which anchovies filleted may be used for is — ANCHOVIES FILLETED TO ORNA- MENT SALADS. — Filleted anchovies are particularly useful in decorating salads, especially mayonnaise salads. Thin fillets of anchovies should be placed round the base of a mayonnaise salad of lobster, salmon, smoked salmon — in fact, any mayonnaise. The fillets should be cut as thin as possible, and laid across each other like diamond panes of glass. The anchovies filleted not only form an excellent additional garnish, but also are an essential part of the salad itself so far as the flavouring is 4 CROSSE AND BLACKWELL'S concerned. Another very useful com- pound made from filleted anchovies is — ANCHOVY BUTTER.— This is made by pounding the fillets of anchovies with a little butter, just sufficient to make a smooth paste. Then add a little cay- enne pepper

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