Anchovy Canapes

Ingredients

• a number of farthing rolls
• hard-boiled eggs sufficient for the number of canapes
• some tarragon
• some chervil
• some chives
• season with salad oil
• tarragon vinegar
• pepper
• salt

Method

1. 1

   Cut the rolls into equal halves, scoop out the crumb, and place the crust to dry.

2. 2

   Chop the hard-boiled eggs and herbs, mix with salad oil, tarragon vinegar, pepper, and salt.

3. 3

   Fill the crusts with the mixture and top with fillets of anchovies in a lattice-work fashion.

4. 4

   Serve on a napkin.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 204. The excerpt below is the record exactly as published.

Anchovy Canapes. Procure a number of farthing rolls (any baker will make them to order). Cut these rolls into equal halves, scoop out all the crumb, and place the crust to dry in the screen. Meanwhile, cIiojd tine hard-boiled eggs sufficient for the number of canapes to be filled ; chop also some tarragon, chervil and chives ; and prepare some fillets or strippets of cleaned anchovies. Put the chopped eggs and herbs into a basin, season with salad oil and tarragon vinegar, pepper and salt

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