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Anchovy Cream Moulds
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 79. The excerpt below is the record exactly as published.
two or three washed and boned anchovies, a 116 THE housewife's REFEEEE lump of butter, a dash of cayenne, and a little veloute sauce ; when fine pass it through a sieve, and add enough whipped cream to make the mixture soft and light. Coat some small moulds with aspic jelly ; when set, fill them with the cream. Cover with aspic and leave till firm. When turned out, dish them round a thinly- si iced cucumber salad. Salmon Fritters, Beignets de Saumon. — Take some cold salmon, and with a fork pull it into flakes. Sprinkle over some salt, pepper, and chopped parsley, with just a dust of cayenne pepper. Make a batter the consistency of thick cream, into which dip each piece of salmon when boiling. Fry a nice brown ; drain, and serve up garnished with cucumber. Salmon Puddings ; Boudins de Saumon. — Take some cold boiled salmon from the skin, pound it with a lump of butter
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