Anchovy Canapes
From Practical household cookery, 1891
Serves 1
Anchovy paste can be used instead of fillets.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 170. The excerpt below is the record exactly as published.
ANCHOVY CANAPES. Out as many slices of crumb of bread, two and a half inches long, by one and a half wide and a quarter of an inch thick, as there will be canap^ required ; fry these in clarified butter to a nice golden colour; and when cold, spread a little anchovy butter on each. Steep some 2 B 386 PRACTICAL HOUSEHOLD COOKERY. anchovies in cold water ; dry them with a cloth ; split, bone and trim them ; then place four halves lengthwise on each piece of bread, leaving three small spaces between each fillet ; fill the first with chopped hard-boiled yolk of egg, the middle with chopped parsley, and the third with chopped hard-boiled white of egg
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