Anchovy Paste
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 358. The excerpt below is the record exactly as published.
four ounces of fresh whiting or haddock, pass it through a hair sieve, add to it two ounces of panada and two of butter, and season lightly with pepper and salt. Moisten the whole with a well-beaten egg, and mix in the anchovy puree. Fill the pastry cases, dust over the surface with finely-sifted raspings, and bake. Sei’ve at once on a hot napkin dusted over with grated cheese. Hand Nepaul pepper. For Tartelettes a la Norvegienne make the pastry cases as above, fill them with raw rice, bake them a pale brown, empty out the rice, and keep the cases hot. Take an ounce of Norwegian lax (preserved salmon in slices) from the tin, free it from oil, wipe it, and pound in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter. Pass all through the sieve. Melt a quarter of an ounce of butter in a little saucepan, stir in a quarter of an ounce of flour, and a gill of milk, thicken, add the lax paste, fill the hot cases, and serve as in the last recipe. [ Wyvern.~\ Simple and excellent Savouries may he made by spreading fried croiltes, or by filling croutes creuses, with a puree of anchovy, or lax, or bloater roe. Allow four anchovies, or two ounces of lax or of bloater roe to the yolk of a hard-boiled egg, and two ounces of butter. Season with Nepaul pepper, pound, and pass through the sieve. The lax puree is improved by pounding a couple of fillets of anchoyy with it. The dry Shrimp Curry (see page 117) forms a capital Savoury served very hot in little open pastry saucers two and a half inches across. Allow a tahlespoonful for each. Scallops cut into quarter-inch squares and done in the same way are equally good. Both Savouries may be called Oroides Creuses d VIndienne. COLD SAVOURIES. Of these Caviare, or the roe of the sturgeon, is considered the greatest delicacy. To enjoy Caviare in perfection it must be eaten fresh. Sir Henry Thompson speaks of “ the grey, pearly, succulent, and delicate Caviare eaten in Moscow,” and adds that the “ black herring-flavoured small-seeded Caviare eaten here is but as the shadow to the substance.” However, COLT) SAVOURIES 5lS in tliese days of express trains even this difficulty lias been sur- mounted. Monsieur Xanine, Russian Stores, Queen’s Road, Bayswater, imports fresh Caviare from his own fisheries at Astrakhan (where the Caviare is considered the best in Russia^, and, travelling packed in ice, it arrives here, to use Wyvem’s words, “ grey-green, mild, large-grained, and delicious.” Rus- sians eat Caviare quite plain with cold dry toast only. English people generally like a little lemon-juice and pepper. Of course Caviare must in no case be served hot. The jar con- taining it should be kept on ice, and the Caviare should be served in the jar, with thin slices of crisp cold dr}' toast, or water biscuits. Monsieur Xanine also imports excellent salted and pressed Caviare. This makes a good Savoury if spread on cold croutons of fried bread, and masked with mayonnaise or tartare sauce stiffened with a little aspic jelly made from fish glaze. Other aspic must not be used. Caviare is largely imported from Germany and from America, but the quality is not nearly equal to the true Russian delicacy. Olives. — Those who like Olives generally prefer eating them plain. But they can be served as a Savoury in several ways. (1.) Turn the Olives, and fill the cavities with anchovy paste seasoned with cayenne. Stamp out small rounds of brown bread, spread them with anchovy butter, put an olive on each round, with a fillet of anchovy twisted round the olive at the base. (2.) Fill the cavities with firm tartare sauce, set each olive on a cold fried crouton, and curl an anchovy fillet round the olive. (3.) Fill a border mould with vegetable aspic, arranging turned olives at intervals. Put small salad in the centre. (4.) Olives farcies can be bought ready for use. In this case wipe each olive carefully to get rid of the oil in which Olives farcies are preserved. Make a custard a la Royale thus : In a small bowl beat up three fresh eggs, add a gill of milk, two tablespoonfuls of cream and one of grated Parmesan, season it, pour the custard into buttered dariole moulds, steam gently till set, and let them get cold. Then with a scoop make a hollow in the centre of each, slip an olive into it, cover the opening ■with a little wad of the custard which has been scooped out, turn out the moulds, arrange them in a circle, and garnish with small salad. [See page 351.] HAM BOUCHEES 5i9 Ham Bouchees. — Grate half a pound of lean ham, mix gently with it a quarter of a pint of whipped cream seasoned with white pepper and cayenne. Have ready some little cold pastry cases, or croutes creuses, and fill them neatly with the mixture. Sardine Bouchees. — Drain six sardines and three anchovies, pound them in a mortar with enough butter to moisten them and three hard-boiled yolks of eggs. Pass through a sieve, add a little more butter, and two ounces of breadcrumbs, season with white pepper and cayenne, and sprinkle some minced parsley over. Line some deep tartlet moulds with puff paste, fill them with the mixture, bake them in a quick oven, and serve them cold, garnished with parsley. Chicken Bouchees. — Pry round croutons in butter ; when cold spread each thinly with mayonnaise or tartare sauce. Upon this arrange a layer of little slices of cold chicken, then some lettuce very finely shred, and finish with a filleted anchovy at the top. Bouchees a la Dauphine. — Choose twelve bouchee moulds, line them with melted aspic jelly an eighth of an inch thick, keep them on ice, fill them with anchovy cream, and when set turn them out. Dish in a circle, garnish with hard-boiled eggs and cress. Por the anchovy cream : Take four hard-boiled yolks of egg, twelve fillets of anchovy, and two tablespoonfuls of mayonnaise sauce. Pound, pass all through a hair sieve, add a gill of diluted aspic, and fill the hollows of the lined moulds. Let this set. [ Wyvern .] Cremes aux Champignons.— Peel and remove the stalks from half a pound of light-coloured mushrooms, and scrape out the gills with a silver spoon. Cut up the mushrooms, sprinkle them with salt
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Cook this with the app: pantry check, scaling, and the assistant.