Anchovy Butter
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 152. The excerpt below is the record exactly as published.
anchovy butter on top. Serve separate Hollandaise sauce to which has been added two tablespoonfuls of fresh caviar. Anchovy butter. Mix two tablespoonfuls of butter with two tablespoon- fuls of essence of anchovies, the juice of a lemon, and a little chopped parsley
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