Anchovy Fingers

Ingredients

• two ounces of butter
• six of fine sifted flour
• a teaspoonful of anchovy essence
• a pinch of cayenne
• a well-beaten egg
• as much cold water as will form the whole into a nice, light paste

Method

1. 1

   Rub butter into flour until smooth, add anchovy essence, cayenne, egg, and water to form a paste.

2. 2

   Roll thin, prick with a fork, cut into strips, and bake until done.

3. 3

   When cold, layer with anchovy butter and brush with aspic jelly, garnishing with parsley, egg yolk, or lobster coral.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 175. The excerpt below is the record exactly as published.

Anchovy Fingers Rub two ounces of butter into six of fine sifted flour until smooth, then add a teaspoonful of anchovy es- sence, a pinch of cayenne, a well-beaten egg, and as THE NEW ANNIE DENNIS COOK BOOK 337 much cold water as will form the whole into a nice, light paste;

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