Anchovy Omelet

Ingredients

• Soak twelve anchovies
• Beat up twelve fresh eggs
• season with salt
• pepper
• and chopped parsley

Method

1. 1

   Soak twelve anchovies for a quarter of an hour in water, scrape and clean them, cut into fillets, and lay them on thin pieces of toast which have been dipped into boiling olive oil.

2. 2

   Beat up twelve fresh eggs, season with salt, pepper, and chopped parsley; pour half of them into a frying-pan with boiling oil, make a thin flat omelet; when done, place on a dish, lay the anchovy toasts on it; make a second omelet with the remainder of the eggs, cover the toast with it, and serve.

3. 3

   Sprinkle with either strong gravy or some rich brown sauce.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 97. The excerpt below is the record exactly as published.

Anchovy omelet. Baba au rhum. Baba, or rum cake. Clear fish soup. Take some chopped onions, carrots, celery, eschalots, parsley, thyme, a head of garlic, salt and pepper ; brown in butter until a good colour, moisten with three parts water and one part white wine ; boil and skim, add some gurnet, whiting, the head of a turbot, and any fish trimmings you may have ; boil for two or three hours, and squeeze through a cloth. Warm in a stock-pot, and pour over quenelles of fish or slices of bread. Anchovy omelet. Soak twelve anchovies for a quarter of an hour in water, scrape and clean them, cut into fillets, and lay them on thin pieces of toast which have been dipped into boiling olive oil. Beat up twelve fresh eggs, season with salt, pepper, and chopped parsley

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