Anchovy Salad

Ingredients

• sliced lettuce
• fillets of anchovies
• chopped eggs
• beets
• parsley
• French dressing

Method

1. 1

   Put sliced lettuce on the bottom of a pickle dish.

2. 2

   Place fillets of anchovies crosswise over the lettuce.

3. 3

   Garnish all around with chopped eggs, beets, and parsley.

4. 4

   Season with French dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 263. The excerpt below is the record exactly as published.

Anchovy salad Almond cake Poached eggs, sans gene Coffee Navarin of lamb, printanier Baba au rhum SUPPER Demi tasse Salade Olga Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate. Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the re- mainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake. Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing

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