Anchovy Canapés

Ingredients

• one bottle of anchovies preserved in oil
• one tablespoonful of cold butter
• four tablespoonfuls of clarified butter
• twelve strips of stale bread
• one tablespoonful of lemon juice
• one-third of a teaspoonful of cayenne
• two hard-boiled eggs

Method

1. 1

   Free the anchovies of bones.

2. 2

   Put four of them into the mortar with one tablespoonful of butter, the lemon juice, and the cayenne, and pound until a smooth paste is formed.

3. 3

   Fry the bread in the clarified butter until it is of a golden brown color, and when it is cool, spread it with the anchovy paste.

4. 4

   Cut the remainder of the anchovies into small fillets.

5. 5

   Put two fillets on each canape, having them near the edge of the strip of bread.

6. 6

   Chop the whites and yolks of the hard-boiled eggs separately and very fine.

7. 7

   Fill the space between the fillets with little mounds of egg, alternating with whites and yolks.

8. 8

   Arrange the canapes in the centre of a flat dish, and garnish with a circle of olives.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 207. The excerpt below is the record exactly as published.

Anchovy Canapds. For twelve canapes use one bottle of anchovies pre- served in oil, one table-spoonful of cold butter, four table-spoonfuls of clarified butter, twelve strips of stale bread cut three inches long, one and a half wide, and about one-fourth of an inch thick, one table-spoonful of lemon juice, one-third of a teaspoonful of cayenne, and two hard-boiled eggs

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