Anchovy Fillets

Ingredients

• halved anchovy
• chopped parsley
• the chopped white and yolk of a hard-boiled egg
• a few capers
• besprinkle moderately with oil

Method

1. 1

   Cut each halved anchovy into fillets, arrange in a lattice, garnish with parsley, egg, and capers, and drizzle with oil.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 86. The excerpt below is the record exactly as published.

anchovy fillets, prepared beforehand, lengthwise on this stuffing, and cut into pieces about one inch wide. Place the pieces on a baking-tray, and set to bake in the oven for twelve minutes. 301—ANCHOVY FILLETS Cut each halved anchovy, which should have been previously marinaded in oil, into two or three little fillets. Place them across each other in a hors-d’ceuvre dish, after the manner of a lattice; garnish with chopped parsley and the chopped white _ and yolk of a hard-boiled egg, alternating the colours. Put | a few capers on the fillets, and besprinkle moderately with oil. Anchovy fillets may also be served on a salad of ciseled lettuce, for the sake of variety. 302—FRESH MARINADED ANCHOVIES Take a few live anchovies, cleanse them, and put them in salt for two hours. This done, plunge them in smoking oil, where they may remain only just long enough to stiffen. Drain, place them in a moderately acid marinade, and serve on a hors-d’ceuvre dish with a little marinade. 303—ROLLED ANCHOVIES Turn some fine olives and stuff them with anchovy butter; when quite cold, encircle them with a ring of anchovy fillet, kept whole. 304—ANCHOVY MEDALLIONS Cut into discs, about the size of half-a-crown, potatoes boiled in water or baked beetroot. Cover their edges with fine HORS-D’CEUVRES 143 anchovy fillets marinaded in oil, and garnish their centres either with caviare, chopped hard-boiled egg, or milt purée, &c. 305—ANCHOVY PAUPIETTES Prepare some thick slices of blanched and marinaded cucumber, about the size of half-crowns, and hollow their centres slightly. Place rings composed of the fillets of anchovies in oil upon these slices, and fill up their centres with tunny cream or the cream of any fish or shell-fish. 306—ANCHOVY WITH PIMENTOS Prepare some anchovy fillets in oil, and place them across each other in a lattice, using fillets of pimento alternately with those of the anchovies. Garnish in the same way as for anchovy fillets, 1.e., with the chopped white and yolk of a hard-boiled egg

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