Anchovy Medallions
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 86. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.